After making the grilled coconut and pineapple sweet chili shrimp and eating it like grilled meat candy from the stick I could not help but think that they would also be good in tacos. I kept the tacos nice and simple with a cabbage ‘slaw’ tossed in the same coconut cream and pineapple sweet chili sauce mixture that the shrimp is in along with a grilled pineapple salsa and avocado and I finished things off with cilantro, toasted coconut flakes and plenty of sriracha! All of the flavours and textures in these grilled coconut and pineapple sweet chili shrimp tacos go so well together from the tasty and succulent shrimp to the juicy grilled pineapple salsa, the cool and creamy avocado and the fiery hot sriracha; it’s like tropical magic in your mouth!
Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos
Tropical coconut and pineapple sweet chili sauce grilled shrimp tacos with slaw, grilled pineapple salsa, avocado and sriracha.
ingredients
- 1/4 cup coconut cream*
- 1/4 cup pineapple sweet chili sauce**
- 2 teaspoons sriracha, or to taste
- 1 pound (20-25 or 16-20) shrimp, peeled and deveined
- 2 slices pineapple, cut into 1/2 inch pieces
- 1/4 cup coconut and pineapple sweet chili sauce
- 12 small corn tortillas, warmed
- 2 cups cabbage, sliced
- 1/4 cup coconut and pineapple sweet chili sauce
- 2 cups grilled pineapple salsa (I added 1/2 red pepper, diced this time.)
- 1 avocado, diced
- 1/4 cup shredded coconut, toasted
- sriracha to taste
For the coconut and pineapple sweet chili sauce:
For the grilled shrimp:
For the tacos:
directions
- Mix everything.
- Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
- Brush half of the coconut and pineapple sweet chili sauce onto the shrimp.
- Toss the cabbage in the remaining coconut and pineapple sweet chili sauce.
- Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa, avocado and shrimp topped with a sprinkling on toasted coconut and a drizzle of sriracha to taste.
For the coconut and pineapple sweet chili sauce:
For the grilled shrimp:
For the tacos:
Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.
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Shrimp tacos – now that's something i'll definitely try. However, I'll probably replace pineapples with apples.
Looks amazing! I am always making something different weekly for Taco Tuesday and can't wait to try this.
Question though.. How much to make all of the coconut and pineapple sweet chili sauce? I need 1/2 a cup for everything, right? Yet the recipe is a total of 2.5 tablespoons. Am I missing something?
Thanks!
This recipe looks so good. I have a question about the amounts of the coconut cream and pineapple sweet chili sauce. I wonder if the 1/4 tablespoon is a typo?
You are correct! That should have been 1/4 cup (or 4 tablespoons)! 🙂 Thanks and enjoy!