Sweet and Sour Shrimp Tacos

Brace yourselves for an explosion of flavors as succulent shrimp meets a tantalizing sweet and sour sauce, all wrapped up in a warm corn tortilla. Whether you're a taco connoisseur or new to the taco game, this Sweet and Sour Shrimp Taco recipe will undoubtedly leave you craving more. So, let's get cooking and indulge in this delightful treat that's perfect for any occasion!

Tips and Tricks

1. The Perfect Shrimp: To ensure succulent and flavorful shrimp, opt for fresh or high-quality frozen shrimp. You can use either large or medium-sized shrimp, but make sure they are peeled and deveined for convenience and a clean presentation.

2. Sweetener Substitutions: If you prefer a different sweetener, feel free to use coconut sugar or brown sugar instead of monk fruit sweetener. Adjust the quantity according to your taste preference for the ideal balance of sweetness in the sauce.

3. Spice It Up: If you're a spice enthusiast, consider adding a pinch of red pepper flakes or a dash of hot sauce to the sweet and sour sauce. This will give your tacos an extra kick of heat and take the flavor to a whole new level!

4. Variations in Veggies: Don't hesitate to get creative with your taco filling. While zucchini and bell peppers offer a yummy combination, you can also try adding sautéed onions, sliced carrots, or even shredded carrots for additional color and texture.

5. Taco Shell Options: While I used white corn tortillas, you can experiment with different taco shells, such as flour tortillas, whole wheat tortillas, or even lettuce wraps for a low-carb option.

Tutorial:

Recipe

Ingredients

For the Shrimp

• 1 lb Shrimp (large or medium; peeled and deveined)

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 tbsp avocado oil

• 1 cup Pineapple juice (canned)

• 1/3 cup rice vinegar

• 2 tbsp soy sauce

• 3 tbsp ketchup (unsweetened preferred)

• 1/2 cup monk fruit sweetener or coconut sugar (or brown sugar)

• Arrowroot slurry: 1 tbsp arrowroot and 2 tbsp water

For Taco Filling

• 1 green bell pepper

• 1 large zucchini

• 1/2 cup crumbled cotija cheese

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 tbsp avocado oil

• 8-10 street taco white corn tortillas

Directions

1. Prepare the Shrimp: I start by heating a large sauté pan over medium heat. Then, I add the avocado oil and let it warm up for 2-3 minutes. Once the pan is ready, I toss in the shrimp (tails off) and spread them out in an even layer. To enhance the flavor, I season the shrimp with salt and pepper and let them cook for 2-4 minutes on each side, just until they turn pink and opaque. Once cooked to perfection, I transfer the shrimp to a bowl and set them aside.

2. Make the Sweet and Sour Sauce: Now, it's time to whip up that irresistible sweet and sour sauce! I grab a sauce pot and whisk together the pineapple juice, rice vinegar, soy sauce, ketchup, and my sweetener of choice, monk fruit sweetener. I then place the pot over medium heat and bring this delectable mixture to a low simmer. While the sauce heats up, I create an arrowroot slurry by whisking together arrowroot and water in a separate small bowl. Adding the slurry to the sauce pot with the other ingredients, I whisk continuously until the sauce thickens into a velvety goodness. Taking it off the heat, I add the cooked shrimp to the pot and toss them gently to coat them fully in the mouthwatering sweet and sour sauce. Yum!

3. Prepare the Taco Filling: For the taco filling, I grab a zucchini, a green bell pepper, and some shredded cabbage. I dice the zucchini and pepper while washing and drying the shredded cabbage. To elevate the taste, I use the same sauté pan that I used for the shrimp (don't want to miss out on those flavorful remnants!). Over medium heat, I warm up the avocado oil for 1-2 minutes and then toss in the diced zucchini, pepper, and shredded cabbage. A sprinkle of salt and pepper adds that perfect touch! I sauté the veggies for 5-7 minutes until they achieve a gorgeous golden hue and become fork-tender.

4. Assemble the Tacos: Just before serving, it's taco assembly time! On each tortilla, I lay down a base of the sautéed veggie mixture (did I mention it adds an amazing crunch?). On top of that, I place the sweet and sour shrimp – the star of this show – and drizzle on some of that delectable sauce from the pot. Last but not least, I finish it all off with a sprinkle of crumbled cotija cheese, adding a creamy, salty finish to each bite. And there you have it – a masterpiece ready to be devoured!

So, my fellow food lovers, there you have my sensational Sweet and Sour Shrimp Tacos recipe, a perfect blend of flavors and textures that'll make your taste buds sing. The tangy sweetness of the shrimp pairs oh-so-perfectly with the sautéed veggies and the creamy cotija cheese. These tacos are sure to become a favorite in your home, just as they are in mine!

Remember, you can store any leftovers in separate airtight containers in the fridge for up to 5 days – if they last that long! Now it's time for you to create these scrumptious tacos and embark on a delightful culinary adventure. So, grab your apron and head to the kitchen – it's taco time! Enjoy every bite, and may wellness be your companion on this delectable journey through the world of flavors. Happy cooking, my friends!