Recipe Spicy Rhubarb Shrimp Tacos with Coleslaw

Juicy shrimp coated in a spicy rhubarb glaze, served in warm tortillas with a crisp, citrusy coleslaw.

Serves: 4

INGRÉDIENTSFor the Spicy Rhubarb Glaze

• 250g chopped rhubarb
• 60g honey or maple syrup
• 2 tbsp apple cider vinegar
• 1-2 tbsp. 1 tsp sriracha sauce (adjust to taste)
• 1 clove garlic, minced
• A pinch of salt

For the shrimp

• 450g raw shrimp, peeled and deveined
• 1 tbsp olive oil
• Salt and pepper to taste
• Juice of half a lime

For the coleslaw

• 500g shredded red or green cabbage
• 1 shredded carrot
• 2 tbsp chopped fresh cilantro
• Juice of 1 lime
• 1 tbsp olive oil or mayonnaise
• Salt and pepper to taste

To serve

• 8 small corn or flour tortillas
• Extra lime wedges
• Optional: sliced ​​avocado, pickled onions, jalapeños

PRÉPARATIONSpicy Rhubarb Glaze Directions

1. In a small saucepan, combine the rhubarb, honey, vinegar, sriracha, garlic, and salt. Bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until the rhubarb is tender and the mixture thickens.
2. Blend (or mash) until smooth. Set aside.

Cook the Shrimp

1. Toss the shrimp with olive oil, salt, pepper, and lime juice.
2. Sauté the shrimp in a hot skillet over medium-high heat for 2 to 3 minutes per side, or until opaque.
3. Remove from heat and add a little rhubarb glaze.

Prepare the Coleslaw

1. In a bowl, combine the cabbage, carrot, cilantro, lime juice, and olive oil or mayonnaise. Season and mix well.

Assemble Tacos

1. Warm tortillas. Top each with coleslaw, glazed shrimp, and your choice of toppings. Drizzle with extra rhubarb salsa if you like it spicy!

Tips

1. Make Ahead: The glaze and coleslaw can be made the day before.
2. Spiciness Level: Add more sriracha or a pinch of chili flakes if you like it spicy!
3. Alternative Proteins: Swap the shrimp for grilled chicken or tofu.