Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos recipes
Ingredients
- 1/4 cup coconut cream*
- 1/4 cup pineapple sweet chili sauce**
- 2 teaspoons sriracha, or to taste
- 1 pound (20-25 or 16-20) shrimp, peeled and deveined
- 2 slices pineapple, cut into 1/2 inch pieces
- 1/4 cup coconut and pineapple sweet chili sauce
- 12 small corn tortillas, warmed
- 2 cups cabbage, sliced
- 1/4 cup coconut and pineapple sweet chili sauce
- 2 cups grilled pineapple salsa (I added 1/2 red pepper, diced this time.)
- 1 avocado, diced
- 1/4 cup shredded coconut, toasted
- sriracha to taste
Instructions
Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos serves 4 original recipe by Closet Cooking.
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