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.
2 thoughts on “Shrimp + Eggplant Sriracha Tacos”
Thank you much. They’re so simple yet sooo good! 🙂