Make the shrimp ahead of time if you’re in a pinch for time. Double the recipe if you’re serving a lot of tacos!
2tsp.Thai red chili paste
1/2head of purple cabbage
In wok or large sauce pan, heat sesame oil. When hot, add garlic and let it cook until golden brown. Add the remaining wet ingredients, making sure to allow sugar to dissolve. Let sauce simmer for 3-5 minutes before adding shrimp.
Using a mandolin, thinly slice purple cabbage, adding 1 tbsp. of rice vinegar.
Optional to lightly fry the corn tortillas, or serve fresh.
Serve shrimp with purple cabbage, avocado, and corn tortillas.