Spicy, crispy shrimp tacos with sweet, crunchy pineapple slaw, sour cream with a kick, and vegetable studded rice? Ummm, yasss please! This dish will take your tongue South of the border and throw it a big time flavor fiesta. Believe this.
Rinse frozen peas. Rinse shrimp, pat dry, and place in a medium bowl along with seasoning blend.
Prepare Slaw and Sambal Sour Cream
In a mixing bowl, combine slaw mix and crushed pineapple and juices. Season with a pinch of salt and pepper. In a small dish, combine sour cream and sambal. Place both pineapple slaw and sambal sour cream in refrigerator.
Cook the Rice
Bring a medium pot with 1 ½ cups water and rice to a boil. Add vegetable base, and season with a pinch of salt and pepper. Reduce to a simmer, cover, and cook for 15-18 minutes, or until rice is tender. Stir in peas and cover. Set aside.
Cook the Shrimp
Heat 2 Tbsp. olive oil in a medium pan over medium-high heat. Shake off any excess seasoning from shrimp and place in pan. Cook for 3 minutes per side or until shrimp are golden brown and reach an internal temperature of 130 degrees. Transfer to paper towel lined plate. Wipe out pan and return to heat. No thermometer? No problem. Shrimp are done when firm and flesh is opaque.
Warm the Tortillas
Heat the same pan used to cook shrimp over medium heat and place tortillas in pan, 2 at a time, and warm for 1 minute per side. We even sent you extra if you like your corn tortillas double-stacked, authentic Mexican-style! You may also wrap in a moist paper towel and microwave 30 seconds to 1 minute.
Plate the Dish
Place a serving of pineapple slaw and 4 crispy shrimp in each warmed tortilla. Serve sour cream and rice on the side.