Just the other day my husband and I were driving around town and my mind was racing with recipe ideas, per usual. I had hopped from my usual meal planning mode into my ‘what if I tried something new’ mode, and thus, some room for creativity was born.
I love all Thai food and especially pad thai. I adore its spicy-sweet contrasts and how it utilizes fresh vegetables in such beautiful ways. I think I could stare at most Thai dishes for a good hour before digging in. (Who am I kidding I hate cold food, no way that’s happening.)
While I’ve never been to Thailand (yet), I’ve loved every Thai dish I’ve had stateside which is why dishes like spring rolls and pad thai pop up on my dinner table about once a week. Let me put if this way, if peanut sauce and sriracha were acceptable condiments to carry around in your purse, I totally would – not joking.
So I’m sure you’re wondering what Thai food has to do with tacos. Well to my knowledge, nothing – until now. I took all of my favorite Thai flavors and stuffed them inside of a taco! Ain’t it great?
- 4-6 white corn tortillas
- 15-20 small-medium white shrimp, raw, peeled
- 1 Tablespoon olive oil
- equal pinches salt, pepper, garlic powder & red pepper flake
- ¼ cup lime juice (about 2 limes)
- 1 tablespoon freshly grated ginger root
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon Asian-style chili paste
- 2 tablespoon sesame oil (or peanut)
- 1 tablespoon sugar or honey
- 1 cup finely sliced purple cabbage
- ½ cup carrots, sliced into matchsticks
- 3 scallions, chopped
- coarsely chopped cilantro for garnish (optional)
- PEANUT SAUCE
- ½ cup peanut butter (I use all natural crunchy)
- 2 Tbsp. soy sauce
- 1 tsp. chili garlic paste
- 3-4 Tbsp. brown sugar, depending on preference of sweetness
- 1 lime, juiced
- ⅓- 1/2 cup hot water
- Prepare your peanut sauce in a food processor by mixing the first five ingredients and then slowly adding hot water until you’ve reached desired consistency – slightly thick, slightly runny.
- Prepare your cabbage slaw by adding veggies to a bowl.
- Prepare your dressing by whisking all ingredients together. Taste to ensure the flavors are where you’d like (I added a bit more honey), and then add to slaw. Set aside.
- Cook shrimp over medium heat in a dash of olive oil. Season with salt, pepper, garlic powder and red pepper flake and remove once pink.
- Assemble tacos by adding shrimp to tortillas and topping with slaw and some fresh cilantro. Drizzle with peanut sauce and Sriracha or hot sauce and serve immediately.
My husband and I enjoyed this dish immensely, even though our faces were practically spiced off by the end (
too much just enough sriracha). Make any changes to them you’d like – for instance subbing chicken for shrimp or going for a crispy shell instead of a soft one. These can be modified to your tastes but the core flavor combinations will blow you away, I promise.