Shrimp Tacos with Garlic Chili Aioli

I’m crazy about sauces. It’s the perfect tool to bring a dish together. I always choose a fish or shrimp taco if it’s on the menu and it’s normally topped with some sort of spicy mayo. I was at the Asian market the other day and bought some mae ploy sauce and decided to play around with it to make a good sauce. It was a success! Mae ploy is a slightly sweet chili sauce that is delicious on baked chicken, seafood and vegetable dishes. It’s also a great dipping sauce. If you can’t find mae ploy, you could also use siracha.

Shrimp Tacos with Garlic Chili Aioli

Tacos:
1 garlic clove, minced
1 medium red onion, diced
1 tsp chili powder
1/2 lb cleaned, deveined shrimp
8 oz. bag frozen corn, thawed
1/2 head green cabbage, shredded
6 corn tortillas

Aioli:
1 garlic clove, minced
Juice of 1/2 a lemon
3/4 cup mayo (light is ok)
1 TB mae ploy sauce (or siracha)

Method:
1. Saute garlic and onion over medium high heat for 2-3 minutes until onion becomes translucent; add shrimp and chili powder and cook 1 minute longer until shrimp is cooked through. Turn heat to low.

2. Heat a separate skillet over medium high heat and spray with cooking spray. Add the corn and spray the corn with cooking spray so that it doesn’t stick. Let the corn cook 3-4 minutes (do not move it). After that time, stir the corn and cook until all the sides are golden.

3. Combine all the aioli ingredients in a small bowl.

To serve:
Warm tortillas in the microwave for 15-20 seconds. Top with the shrimp mixture, toasted corn and shredded cabbage. Drizzle aioli over.

I served mine with lime tortilla chips and sangria 🙂