Simple zesty tacos with international appeal. Spicy sweet chile shrimp tacos, with crunchy jicama slaw and cool avocado cream is just the kind of meal I like to serve out on the deck on a warm spring evening.
A good taco is a welcomed clash of flavors and textures, from hot and spicy to cool and crisp, all wrapped up in a warm tortilla to complete its portable dining perfection.
I never get tired of tacos. As long as we mix them up, I could eat tacos every night of the week. It’s fun to try different flavor combinations, starting with Mexican classics, then venturing into fusion food favorites.
Today’s thai-inspired sweet chile shrimp tacos are a simple variation we crave on a regular basis.
The spicy-sweet chile and honey glaze roasted with the shrimp gives them fragrant Asian appeal with a kick.
I served the shrimp on a bed of a cool and crunchy jicama slaw with red cabbage and zippy green onions. The crunchy sweet essence of the jicama adds a wonderful contrast to the spicy sweet chile glaze.
If you happen to be on a low-carb diet, you could even skip the tortillas altogether, and double up on the slaw for a sensational salad.
Then top the shrimp tacos (or salad) with cool creamy avocado sauce.
Add a little, or a lot. The avocado sauce helps soften the spicy shrimp, for those with delicate palates.
This shrimp taco recipe is a winner.
All the distinct elements come together in a harmonious marriage of juicy finger-licking flavor.
Have you created an innovative taco recipe before?
I’d love to hear about it.
Tell me about your favorite taco recipe in the comments below!
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