California Cling Peach Thai Shrimp Street Tacos
Ingredients
- ¼ Cup Sweet Chili Sauce
- 1/8 Cup Kikkoman Teriyaki Marinade & Sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon Sriracha Hot Sauce
- 1 Teaspoon sesame oil
- 1 lb Jumbo shrimp washed, deveined, patted dry
- 2 Cans California Cling Peach Halves, drained (cut in half)
- 6 Whole Fresno chilis (or jalapeños)
- 6 Corn or flour tortillas
- 12 Skewers – soaked in water for 10 mins
- Toppings: Sliced Iceberg lettuce, Sriracha mayonnaise, chopped avocados and fresh sliced jalapeños, sliced limes, fresh chopped cilantro
Preparation
- To make the marinade mix the first 5 ingredients in a small bowl. Place cleaned and dried shrimp in a large zip lock baggie, add the marinade, zip it closed and gently mix around to coat the shrimp. Let sit for approximately 15 minutes.
- Heat the BBQ to medium high.
- Using 2 skewers, alternate shrimp, peaches and chilis on skewers. Cook each side 2-3 minutes or until shrimp is fully cooked.
- Heat tortillas and assemble your tacos, adding your favorite toppings.
Makes approximately 6 tacos
