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.
Gluten Free Sweet Potato Tortilla Wraps
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Prep Time
15
minutes
Cook Time
10
minutes
Makes
4
servings
Featured Product
Gluten Free Sweet Potato Tortilla Wraps
Learn MoreIngredients
8
Mission Gluten Free Sweet Potato 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.
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