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To make sweet chili shrimp tacos, gather these fresh and simple ingredients: - 1 lb large shrimp, peeled and deveined - 1/4 cup sweet chili sauce - 1 tablespoon lime juice - 1 teaspoon garlic powder - 1 teaspoon ground coriander - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 8 small corn tortillas - 1 cup shredded red cabbage - 1 avocado, sliced - 1/2 cup fresh cilantro, chopped - Lime wedges for serving Each ingredient in these tacos brings health benefits. Shrimp is low in calories and high in protein. It also has omega-3 fatty acids, which support heart health. The sweet chili sauce adds flavor without too much sugar. Lime juice is rich in vitamin C, helping your immune system. Garlic powder can boost your immune health, too. Red cabbage is packed with vitamins and fiber. Avocado provides healthy fats that keep your heart happy. Fresh cilantro is full of antioxidants, aiding digestion. To make your meal even more enjoyable, consider these accompaniments: - Fresh salsa or pico de gallo for added flavor - A side of black beans for protein - A light salad with lime vinaigrette - Extra lime wedges for a zesty kick These sides add color and variety, making your sweet chili shrimp tacos a feast! {{ingredient_image_1}} Start by gathering your ingredients. In a medium bowl, mix the sweet chili sauce, lime juice, garlic powder, ground coriander, salt, and black pepper. Stir this mixture until it is well combined. Next, add the shrimp to the bowl. Toss the shrimp gently to coat them evenly with the sauce. Let the shrimp marinate for about 15 minutes. This step adds great flavor and moisture. Heat a non-stick skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer. Cook the shrimp for about 2-3 minutes on each side. You will know they are done when they turn pink and opaque. This quick cooking keeps the shrimp juicy and tender. While the shrimp cooks, warm the corn tortillas. You can do this in a separate pan or directly over the flame. Heat them until they are soft and pliable. To assemble the tacos, take a tortilla and add a few shrimp. Top each taco with shredded red cabbage, sliced avocado, and chopped cilantro. Finish with a squeeze of fresh lime juice. This adds a nice zing and freshness to each bite. To get the best flavor, use fresh shrimp. Fresh shrimp tastes better than frozen. Marinate the shrimp for at least 15 minutes. This lets the sweet chili sauce soak in. The lime juice adds brightness to the dish. Don't skip the garlic powder and coriander. They give a nice depth to the flavor. Cook the shrimp over medium-high heat. This helps them cook quickly and evenly. Don’t crowd the pan; cook in a single layer. This way, each shrimp gets a nice sear. Flip them only once. Shrimp cook fast; about 2-3 minutes on each side is all you need. They are done when they turn pink and opaque. Make your tacos look amazing! Use a large platter for serving. Arrange the tacos neatly and colorfully. Garnish with lime wedges and fresh cilantro. This adds a pop of color. You can also add extra sliced avocado on the side. Each taco should be easy to pick up and eat. Pro Tips Perfectly Cooked Shrimp: Be careful not to overcook the shrimp; they should be pink and opaque after about 2-3 minutes per side to ensure they stay tender and juicy. Warm Tortillas: For a better texture, lightly warm the corn tortillas in a pan or over an open flame to make them pliable and enhance their flavor. Flavor Boost: Add a pinch of cayenne pepper to the marinade for an extra kick if you enjoy a bit more heat in your tacos. Fresh Garnishes: Use fresh lime wedges and extra cilantro as garnishes to elevate the presentation and add brightness to the flavor profile. {{image_2}} Want to add some heat? Use a spicy sweet chili sauce instead of the regular one. This sauce packs a punch and makes each bite exciting. You can also add sliced jalapeños or a dash of cayenne pepper to the shrimp marinade. The key is to balance the spice with the sweetness. Serve these spicy tacos with cool avocado and fresh cilantro to calm the heat. If you prefer a meat-free option, try using grilled veggies or tofu. Marinate them in the same sweet chili sauce for flavor. Bell peppers, zucchini, and mushrooms work great. Cook them until tender and juicy. You can also use black beans or chickpeas for a protein boost. These alternatives still give you a tasty taco experience without shrimp. Tortillas can change the whole taco experience. You can use corn tortillas for a traditional feel. Flour tortillas are softer and hold more filling. For a gluten-free option, look for rice or corn tortillas. You can even try lettuce wraps for a fresh twist. Each type of tortilla brings a unique texture and flavor to your tacos. Experiment to find your favorite! To store leftover tacos, first, take them apart. Keep the shrimp and toppings separate from the tortillas. Place the shrimp in an airtight container. You can use a zip-top bag too. Store the toppings, like cabbage and avocado, in their own containers. This keeps them fresh. Put the tortillas in a different bag. Seal everything tightly. Store in the fridge for up to two days. For shrimp storage, freshness matters. If you have raw shrimp, keep them in the coldest part of your fridge. Use them within a day or two for the best taste. If cooked, let the shrimp cool down before storing. Once cooled, place the shrimp in an airtight container. Cooked shrimp can last for three days in the fridge. If you want to keep them longer, freeze them. Wrap them well in plastic wrap or foil, then place them in a freezer bag. Reheating tacos and shrimp needs care. For shrimp, heat them gently. Use a skillet over low heat. This keeps them moist. Stir occasionally to avoid overcooking. For tortillas, warm them in a dry skillet for a few seconds on each side. This makes them soft and pliable again. Reassemble your tacos after reheating. Add fresh toppings like avocado and cilantro for a bright taste. Enjoy your tasty meal once more! The best type of shrimp for tacos is large shrimp. They hold their shape well when cooked. I recommend using fresh or frozen shrimp that are peeled and deveined. Look for shrimp labeled "wild-caught" for better flavor. If you can't find large shrimp, medium shrimp can work too. Just adjust the cooking time as needed. Yes, you can prep some parts ahead of time. You can marinate the shrimp a few hours before cooking. This allows the flavors to soak in. I recommend cooking the shrimp just before serving. You can also warm the tortillas and chop the toppings ahead of time. This way, your meal stays fresh and quick to serve. Great toppings for sweet chili shrimp tacos include shredded red cabbage, sliced avocado, and chopped cilantro. These add crunch and freshness. You can also add diced tomatoes, jalapeños, or a squeeze of lime for extra flavor. Feel free to get creative! The right toppings can make your tacos even more delicious. In this blog post, we explored the tasty world of sweet chili shrimp tacos. We covered the key ingredients and their health benefits, along with step-by-step cooking instructions. You learned tips for great flavor, presentation ideas, and how to store leftovers. There are even variations for spice lovers and vegetarians. Remember, cooking should be fun! Try these ideas and make them your own. Enjoy making and sharing these tacos with friends and family. Happy cooking!

Sweet Chili Shrimp Tacos

Delicious shrimp tacos with a sweet chili sauce, topped with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup sweet chili sauce
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 small corn tortillas
  • 1 cup shredded red cabbage
  • 1 whole avocado, sliced
  • 1/2 cup fresh cilantro, chopped
  • to taste lime wedges for serving

Instructions
 

  • In a medium bowl, combine the sweet chili sauce, lime juice, garlic powder, ground coriander, salt, and pepper. Mix well.
  • Add the shrimp to the bowl and toss to coat them in the sauce mixture. Allow them to marinate for about 15 minutes.
  • Heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes per side, or until the shrimp are pink and opaque.
  • While the shrimp are cooking, warm the corn tortillas in a separate pan or directly over the flame of the stove until they are pliable.
  • To assemble the tacos, place a few shrimp in each tortilla, top with shredded red cabbage, sliced avocado, and chopped cilantro.
  • Squeeze fresh lime juice over the tacos before serving for an added zing.

Notes

Arrange the tacos on a large platter, garnished with lime wedges and fresh cilantro for a vibrant touch.
Keyword shrimp, sweet chili, tacos