Thai Lemongrass & Ginger Shrimp Tacos with Cilantro Lime Rice
Thai Lemongrass & Ginger Shrimp Tacos with Cilantro Lime Rice
INGREDIENTS
- 1 cup white rice
- Juice and zest of 2 limes
- ½ cup chopped cilantro
- 2 cups napa cabbage thinly sliced
- 2 cups red cabbage thinly sliced
- 4 green onions finely chopped
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 16 small corn tortillas (2 per taco)
- 4 radishes thinly sliced
- 2 mini cucumbers thinly sliced
- 16 oz Ultra Natural Thai Lemongrass & Ginger Shrimp
DIRECTIONS
- Prepare rice according to package directions. Zest and juice 1 lime and add to rice. Add cilantro.
- Mix shredded napa and red cabbage, green onions, mayonnaise and vinegar in a bowl and mix well. Add salt and pepper to taste.
- Heat shrimp in a skillet until heated through.
- Warm corn tortillas in the microwave.
- Add shrimp to taco shells, add slaw mixture, radishes and cucumbers.
- Serve with lime and cilantro rice.
Serves 6-8
