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!
Ingredients
1lbmedium shrimp
1/4c.lime
1tsp.fish sauce
2tsp.Thai red chili paste
1tbsp.sesame oil
1tbsp.crushed garlic
1tbsp.raw sugar
Corn tortillas
1/2head of purple cabbage
2ripe avocado
Instructions
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.