Sweet Chile Shrimp Tacos
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!
For the Shrimp Tacos:
For the Jicama Slaw:
For the Avocado Cream:
- 2 ripe avocados
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 clove garlic minced
- 1/2 teaspoon salt
- Preheat the oven to 400 degrees F. Place the cleaned shrimp on a large rimmed baking sheet and pat dry with a paper towel. Pour the chile sauce, honey, vinegar, oil and garlic over the top. Toss to coat and sprinkle with salt and pepper. Set aside.
- For the slaw, place the jicama, red cabbage and green onions in a bowl. Drizzle with oil, vinegar and honey. Taste and pepper to taste and toss to coat. Place in the refrigerator to keep cool until ready to serve.
- For the avocado cream sauce, place all ingredients in the food processor and puree until smooth. Refrigerate until ready to serve.
- Once the oven is hot, bake the shrimp for 4-6 minutes until pink and just barely cooked through. Remove from the oven and toss on the baking sheet to coat in sauce.
- To serve: Warm the tortillas and place them on plates. Top each tortilla with a scoop of jicama slaw, 3-4 shrimp, and a dollop of avocado cream sauce.
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