Coconut Shrimp & Sweet Chili Sauce Street Tacos
Always say YES to shrimp tacos! Loaded with our signature coconut shrimp bites, pickled onions, fresh salsa and drizzled sweet chili sauce.
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Total Time
30 min
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Servings
2
Ingredients
- 12 frozen Coconut Shrimp Bites
- 1⁄3 cup white distilled vinegar
- 2 tbsp water
- 1 medium red onion sliced thin
- 1 tsp sugar
- 1⁄4 tsp salt
- 1 sprig of thyme
- 3 diced Roma tomatoes
- 2 tbsp diced jalapeños
- 1⁄3 cup of diced sweet bell peppers — red, orange or yellow
- 2 limes quartered
- 1 mini cucumber sliced thin
- 8 avocado slices in lime juice
- Cooking oil spray
- 8 small soft corn tortillas
- Red Lobster Sweet Chili Sauce (included in Coconut Shrimp Bites package)
- 4 sprigs of cilantro
Directions
- Preheat oven to 425 degrees F.
- Cook Red Lobster Coconut Shrimp Bites according to package directions.
- To make pickled onions, in a small pot add distilled vinegar, water, red onion, sugar, salt, and thyme. Cook on low for approximately 5 minutes until onions turn magenta in color and soften a bit.
- To make fresh salsa, in a medium bowl add diced tomatoes, jalapeños and peppers. Squeeze 2 lime wedges. Mix.
- Spray a flat pan with cooking oil. Individually cook each side of tortilla for 20-30 seconds. Spray the pan with cooking oil again as needed.
- To assemble tacos, place two double layers of corn tortillas on each plate and layer avocados slices, cucumbers slices, salsa, and pickled onion. Place 3 Red Lobster Coconut Shrimp Bites on top of each taco, drizzle all with Sweet Chili Sauce and finish by placing cilantro atop.
- Preparation alternative - Dice pickled onion, chop cilantro and add to fresh salsa.
