Taco Tuesday’s happen pretty often in our house, especially when it starts to get warmer. If you can put it in a tortilla, I want it! We also really love Thai food, or any Asian food really. So these Thai shrimp tacos just made sense.
They were just what I was looking for! The papaya salad on top is making me drool just thinking about it. I will warn you, we also like everything spicy in this house, so if you don’t, I would use less hot peppers. Or, if you really hate spicy, you can just take them out altogether.
Thai Shrimp Tacos
- 1lb shrimp, shelled and deveined
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp ground black pepper
- 1 tsp coriander
- 1 tsp ground fenugreek
- 1/2 tsp dry mustard
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 teaspoon cayenne (optional)
- 1 medium green papaya
- 2 hot peppers (Thai peppers weren’t available at my grocery store, so I got 2 cherry bomb peppers)
- 1 lime
- 1 cloves garlic
- 2 tbsp coconut sugar
- 1 tbsp Red Boat Fish Sauce
- About 10 cherry tomatoes, halved
- In a small bowl mix together the paprika, turmeric, black pepper, coriander, fenugreek, dry mustard, cumin, ground ginger, and cayenne and set aside.
- Next, peel and seed the papaya and shred with either a mandoline or food processor.
- In a large mortar and pestle (or a large mixing bowl) out half of the lime cut into small wedges along with the chili peppers, garlic, and sugar.
- Crush with either pestle or the back or a large spoon until the chilies are mashed and bruised and the sugar has dissolved.
- Add the tomatoes and pound them a few times till bruised. Then squeeze in the juice from the other half of the lime and stir in the fish sauce.
- Add in the shredded papaya and mix it all together and set it aside.
- Heat a large skillet with 1 tbsp of cooking fat of your choice (i like ghee or olive oil)
- Add in the shrimp and cook for about 4 mins, till they’re just about done.
- Add in spice mixture and saute for 1-2 more mins.
- Remove from burner. Assemble tacos and enjoy!