Thai Tacos

Shredded green and red cabbage, carrots, scallions, strips of cucumber and red bell peppers, grilled sliced shrimp, GF peanut dressing, basil and roasted cashews or peanuts. Served with lime wedges.

Prep Time
15
 minutes
Cook Time
10
 minutes
Makes
4
 servings

Featured Product

Ingredients

8
Mission Tortillas
1
lb (21-25) shrimp
1
1 tbsp EVOO
½
tsp salt
2
cups green cabbage, shredded
2
cups red cabbage, shredded
1
cup carrots, shredded
1
medium red bell pepper, sliced
1
small English cucumber, cut into 3-inch matchsticks
¼
cup cilantro, leaves
1
cup gluten free peanut dressing
½
cup Thai basil leaves, roughly chopped
½
cup roasted salted cashews or peanuts, roughly chopped
¼
cup red onion, thinly sliced half moons
2
limes, quartered

Instructions

Prepare Shrimp

Preheat a heavy skillet or grill pan to medium-high heat. Toss shrimp in olive oil and salt, and grill in hot pan until cooked, 2-3 minutes per side.

Prepare Slaw

Combine cabbages, carrots, bell peppers, and cilantro in a bowl. Add ½ cup of peanut dressing and toss.

Assemble

Toast tortilla over open flame or on a skillet. Add ⅓ cup of slaw and three shrimp to each tortilla. Top each taco with 3-4 cucumber matchsticks, 1 tsp chopped cashews or peanuts, 1/2 tbsp onions, and a sprinkle of basil. Drizzle on 1 tbsp peanut dressing to each taco. Serve with lime wedges.