Shrimp + Eggplant Sriracha Tacos

Sometimes I play Chopped grabbing the first veggie, protein, and starch I can find, just to see what I would make. I know. I’m special lol. So this time. My ingredients came to be: 

Shrimp, an eggplant and tortillas…

I’m sorry, but what else is there to do than make delicious ass tacos, and so it was!

I wanted to add a little spice like I usually do. I chose an Asian take and included Sriracha for the ultimate kick. Also incorporating cilantro and red bell peppers to compliment the savor. 

I sautéed the deveined and raw shrimp in  dried ginger flakes and garlic cloves as well as the minced peppers. The chopped eggplant was sautéed in 2 table spoons of soy sauce. This way each crunch would be loaded with flavor. 

Warming up tortillas is easy. You can flip then back and forth over a stove burner to gain a small charred flavor or you can wrap them in a damp paper towel in the microwave for one minute. To each his/ her own. 

Now it’s time to add the caliente and kick up the spice level. I chose Sriracha because I love it’s vinegary, gingery, bite. Especially when paired with shrimp! 
I hope you enjoy these tacos as much as I did! The tacos and your Tuesday. 

  

Published by

Sheridan

Bilingual foodie who finds life in creating dishes from all over the world. Food doesn't have to be expensive to be delicious!

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