Sweet Hawaiian Coconut Shrimp Street Tacos
Transport your guests to paradise with these Sweet Hawaiian Coconut Shrimp Street Tacos! Featuring the crispy Mrs. Friday’s® Oven Ready Coconut Shrimp nestled on a bed of fresh slaw, topped with zesty mango salsa and a drizzle of creamy Thai coconut sauce. Finished with cilantro and a lime wedge, these tacos are a tropical treat that’s big on flavor and easy to prepare.
Menu Part
Ingredients
| 9 | Each | Oven Ready Coconut Shrimp 25/35 ct. (Item# 057466) |
| 3 | Each | Sweet Hawaiian Flour Tortillas |
| 1 | Cup | Slaw Mix |
| Slaw Dressing: | ||
| 1.5 | Teaspoons | Soy Sauce |
| 1 | Tablespoon | Honey |
| 1/8 | Cup | Rice Wine Vinegar |
| 1 | Tablespoon | Vegetable Oil |
| 1/2 | Teaspoon | Sesame Oil |
| 1 | Clove | Garlic, Chopped |
| As Desired | Crushed Red Pepper Flakes | |
| Creamy Thai Coconut Sauce: | ||
| 1/2 | Cup | Coconut Milk |
| 2 | Tablespoons | Sweet Thai Chili Sauce |
| 1 | Tablespoon | Soy Sauce |
| Garnish: | ||
| As Desired | Mango Salsa | |
| As Desired | Cilantro Leaves, Torn | |
| 1 | Each | Lime, Fresh, Wedge |
Directions
- Prepare the creamy Thai coconut sauce by reducing the coconut milk by half, add the Thai chili sauce and finish with the soy sauce.
- Prepare the Oven Ready Coconut Shrimp according to package instructions and 165°F internal temperature.
- Sear the tortillas on the flat top, add the slaw, place 3 pieces of shrimp and drizzle it with the mango salsa and creamy Thai coconut sauce.
- Garnish with cilantro leaves and lime wedge.
