Tacos Today by Facebook led popular demand! But these are not just any tacos guys. These are Thai Shrimp tacos. Big fat juicy spicy, gingery, limey, honeyey (that’s a word right?) shrimp, tucked into soft tortillas filled with bright delicious cabbage slaw, fresh cilantro and green onions and then drizzled with sweet peanut sauce. Oh. Em. Gee. They are so, so good.

Thai food is my favorite. But since the whole “allergy diagnosis” I have been really nervous to go back and try it. Pia is out for sure being allergic to all the flavorings for thai food (eggs, peanuts, gluten, sugar, soy, garlic and ginger) and I get scared that I will miss the addition of gluten or eggs somewhere or god forbid a freaking bean sprout! (did I tell you guys I was severely allergic to bean sprouts!!? gahhhh….) So anyways, this was a way to bring thai food to us. sort of.

If the pictures are a little spotty, it’s because I couldn’t spend very much time being bothered with taking them. It doesn’t happen very often, but with these taco’s I just sort of wanted to get it over with so that I could just dig in. And I did. And it would have been embarrassing if anyone walked in and saw me. There was a lot of sauce on the chin involved.

As delicious as the shrimp are, I think it is the slaw and the sauce that take these over the edge. The sour/salty/spicy dressing with that peppery cabbage and the sweet, rich peanut sauce are quite the combination.

I thought tacos were a good thing to throw up here with the holiday weekend coming. I love having people over for tacos- they are so simple to make the ingredients for and then everyone can just help themselves to assemble. Also, this sauce and slaw could be done a day ahead- it’s even better later (just leave the cilantro out of the slaw until the last minute so it isn’t soggy). Also! I used corn tortillas, but I think brown rice tortillas would be really good with this too (they sell them at Trader Joes).

Ok. See you guys back here on Thursday for cocktails ☺

In a medium bowl, combine the shrimp, soy sauce, grated ginger, chili-garlic sauce and fresh lime juice. Toss the shrimp and set them aside to marinate.

To make the Slaw, in a large bowl combine the cabbage, cilantro, red chilis and green onions. Grate the ginger into a small bowl and add the chili-garlic sauce, soy and honey. Whisk in the lime juice and the vegetable oil.

Pour all of the dressing into the slaw and toss and combine well. Check for seasoning. If it needs it, season to taste with kosher salt. Set aside to marinate.

For the Peanut Sauce, in the jar of a blender add the chili, garlic, ginger, green onion, rice wine vinegar, soy sauce, peanut butter, sesame oil and coconut milk. Puree until very smooth. Set aside.

In a large heavy skillet or pan, heat the 2 tablespoons of vegetable oil over high heat. When the pan is very hot, add half of the shrimp. Cook until just pink, about 1 minutes, and then flip.

When the shrimp are cooked, remove them from the pan and let it get hot again. Cook the second half of the shrimp.

Heat the tortillas on a griddle or in a dry non-stick pan. Pile each tortilla with a generous amount of slaw.

Top with 3 large shrimp.

Garnish with a little fresh cilantro. Drizzle the taco’s with peanut sauce. Serve with lime wedges and extra peanut sauce, also siracha if desired!