Tacos de gambas con salsa de chile dulce

Ingredientes

• 1/2 cupsweet chili sauceAmount1/2 cupIngredientsweet chili sauce
• 1 tspsrirachaAmount1 tspIngredientsriracha sauce, or to taste sauce, or to taste
• 1 clove garlicAmount2Ingredientcloves garlic, minced, minced
• 1 tspgrated ginger
• 1 tsplow-sodium soy sauceAmount1 tspIngredientlow-sodium soy sauce
• 1 lbmedium shrimpAmount1 lbIngredientmedium shrimp, peeled and deveined, peeled and deveined
• Zest of 1 limeIngredientLime wedges
• 2 cloves garlicAmount2Ingredientcloves garlic, minced, minced
• 1 tspchili powderAmount1 tspIngredientchili powder
• 1/2 tspcuminAmount1/2 tspIngredientcumin
• Salt and pepper, to taste
• 2 tbspoil
• Juice from 1 limeIngredientLime wedges
• 8small corn or flour tortillasAmount8Ingredientsmall corn or flour tortillas, warmed, warmed
• Shredded purple cabbageIngredientShredded purple cabbage
• Thinly sliced radishesIngredientThinly sliced radishes
• Sliced avocadoIngredientSliced avocado
• Chopped cilantroIngredientChopped cilantro
• LimeIngredientLime wedges wedges

Preparación

1. 1

   In a small bowl, mix the sweet chili sauce, sriracha, minced garlic, grated ginger, and soy sauceAmount1 tspIngredientlow-sodium soy sauce.

2. 2

   In a separate bowl, toss the shrimp with garlic, chili powderAmount1 tspIngredientchili powder, cumin, salt, pepper, lime zest, and oil until evenly coated. Let marinate for at least 15 minutes.

3. 3

   Heat a large skillet over medium-high heat. Add the shrimpAmount1 lbIngredientmedium shrimp, peeled and deveined in a single layer and cook for 2–3 minutes on each side, until pink and cooked through. Squeeze the lime juice over the shrimp and remove from heat.

4. 4

   To assemble the tacos, add a handful of shredded purple cabbage to each tortilla. Top with shrimp, sliced radishes, avocado, and cilantroIngredientChopped cilantro. Drizzle with the prepared chili sauce and serve with lime wedges.