Tamarind Shrimp Tacos With Roasted Corn Slaw Recipe

Cooking Directions

• STEP 1.In a small bowl, combine tamarind paste, lime juice, honey, garlic, and chili powder to make the tamarind sauce.
• STEP 2.Heat oil in a skillet over medium heat. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
• STEP 3.In a separate skillet, heat oil and add corn kernels. Cook until lightly charred, about 5-7 minutes.
• STEP 4.In a large bowl, combine roasted corn, cabbage, red onion, cilantro, and lime juice to make the slaw.
• STEP 5.Warm the tortillas in a dry skillet or microwave.
• STEP 6.To assemble the tacos, spread a spoonful of tamarind sauce on each tortilla. Top with shrimp and roasted corn slaw. Serve with lime wedges.
• STEP 7.Enjoy these delicious Tamarind Shrimp Tacos with Roasted Corn Slaw!

Cooking Tips

• If you can't find tamarind paste, you can substitute it with tamarind concentrate or pulp.
• For extra heat, add some chopped jalapenos or a sprinkle of cayenne pepper to the tamarind sauce.
• You can also grill the shrimp instead of cooking them in a skillet for a smoky flavor.

Storage and Serving

• These tacos are best served immediately while the shrimp and slaw are still fresh and crispy.
• If you have any leftovers, store the shrimp and slaw separately in airtight containers in the refrigerator.
• To reheat, gently warm the shrimp in a skillet and refresh the slaw with a squeeze of lime juice before serving.