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.

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

Prep Time:15 minutes Cook Time:15 minutes Total Time:30 minutes Servings: 4

Tropical coconut and pineapple sweet chili sauce grilled shrimp tacos with slaw, grilled pineapple salsa, avocado and sriracha.

ingredients

For the coconut and pineapple sweet chili sauce:

1/4 tablespoons coconut cream*
1/4 tablespoons pineapple sweet chili sauce**
2 teaspoons sriracha, or to taste

For the grilled shrimp:

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

For the tacos:

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

directions

For the coconut and pineapple sweet chili sauce:

Mix everything.

For the grilled shrimp:

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.

For the tacos:

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.

Note: *Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, flip it, open it drain the clear liquid out, reserving it for things like smoothies, and the remaining thicker white part is the coconut cream.
Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.

Nutrition Facts: Calories 428, Fat 14.3g (Saturated 3.8g, Trans 0), Cholesterol 239mg, Sodium 335mg, Carbs 47g (Fiber 9.2g, Sugars 14.5g), Protein 30.7g

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