Good Day Cooks: Thai Curry Shrimp Tacos

Emily Madden with H-E-B Cooking Connection shares a recipe.


1 lb shrimp, peeled & deveined
1/2 Tbsp Adams Reserve Asian House Rub
1 yellow bell pepper, thinly sliced
1 package H-E-B Coleslaw mix
1 lime, cut into fourths
1/4 cup Le Sauce Thai Red Curry Sauce
1/4 cup chopped cilantro, divided use
corn or flour tortillas, warmed


Season shrimp with Asian House Rub.
Heat skillet over medium high heat.  Add in a few tablespoons of oil and allow to heat.  Add sliced peppers to pan and saute for about 3 minutes, stirring occasionally.  move peppers to the outside edges of the pan.  Add in shrimp and cook for about 2 minutes per side.
To make the slaw, pour the contents of the coleslaw package in to a mixing bowl, discarding the dressing packet.  Add in 2 tablespoons of the cilantro, the juice of one lime wedge, and the Thai Red Curry Sauce.  Toss to combine.
Place a few shrimp and peppers on each tortilla, top with slaw and garnish with cilantro and lime juice.