Description
These Thai Shrimp Tacos combine the vibrant flavors of chili garlic shrimp with refreshing lime jasmine rice and a creamy cilantro avocado sauce. Topped with crunchy coleslaw, toasted peanuts, and fresh cilantro, these tacos deliver a perfect balance of spicy, tangy, and creamy textures, making them a delicious and satisfying meal with a Southeast Asian twist.
Ingredients
Scale
For the Rice
- 1 cup jasmine rice
- Zest of 1 lime
- 2 1/2 cups salted water (for cooking rice)
For the Shrimp
- 1 lb shrimp, peeled and deveined, patted dry
- 1 tablespoon chili garlic sauce
- Juice of half a lime
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Pinch of salt and pepper
For the Toppings and Sauce
- 8 ounces coleslaw cabbage mix
- 1/4 cup unsalted peanuts, roughly chopped and lightly toasted
- 4–6 6-inch flour tortillas (or 8–10 if doubling tortillas)
- Fresh cilantro leaves for garnish
- 1/4 cup cilantro leaves (for sauce)
- 1/2 large avocado
- 1/2 cup plain yogurt
- Juice of half a lime
- Pinch of salt
Instructions
- Make Cilantro Avocado Sauce: In a food processor, combine cilantro leaves, avocado, plain yogurt, juice of half a lime, and a pinch of salt. Puree until smooth. Taste and adjust salt as needed. Set aside to chill in the refrigerator while you prepare the other components.
- Cook Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. Drain well. In a small pot, combine the rinsed rice and 2 1/2 cups of salted water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 12 minutes or until the rice is tender and water has been absorbed. Remove from heat, add lime zest, and fluff the rice gently with a fork. Keep warm until serving.
- Cook Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp along with a pinch of salt and black pepper. Sauté the shrimp until they turn pink and are cooked through, about 3-4 minutes.
- Add Flavor to Shrimp: Lower the heat slightly and add the chili garlic sauce, lime juice, and minced garlic to the shrimp in the skillet. Stir and cook for another 2 minutes until everything is heated through and well combined.
- Assemble Tacos: Warm the flour tortillas in a dry skillet or microwave until pliable. Place a generous spoonful of lime jasmine rice on each tortilla, then add a handful of coleslaw mix. Top with approximately 4 shrimp each along with the pan sauce. Drizzle the tacos with the prepared cilantro avocado sauce. Sprinkle chopped toasted peanuts and fresh cilantro leaves on top. Serve immediately with lime wedges on the side.
Notes
- You can substitute flour tortillas with corn tortillas for a gluten-free option, but the recipe as is uses flour tortillas.
- Adjust the chili garlic sauce amount to control the spiciness of the shrimp.
- Lightly toasting the peanuts enhances their flavor and adds a nice crunch.
- Jasmine rice can be replaced with brown rice for a whole grain alternative, but cooking time will increase.
- Serve with lime wedges to add extra citrus brightness if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Thai fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 140 mg
Keywords: Thai shrimp tacos, chili garlic shrimp, cilantro avocado sauce, lime jasmine rice, easy taco recipe, Asian fusion tacos
