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Coconut Cashew Shrimp Tacos

Juicy shrimp, cabbage salad, and our wonderful Coconut Cashew Sauce! We wrapped all these delicious ingredients into a charred tortilla and topped with cilantro, crushed peanuts, and a squeeze of lime. Dinner will be ready in under 30 minutes, and it's oh so delicious!

Chef Tip: Char your tortillas on an open flame, they'll get a little crispy but stay soft.


  • 1 lb. shrimp, peeled and deveined

  • Haven’s Kitchen Coconut Cashew Sauce

  • 2 cups mixed slaw

  • 10-12 flour tortillas

  • ½ cup peanuts, toasted and chopped

  • 2 limes, cut into wedges

  • ½ bunch scallions/ cilantro, chopped



If using wooden skewers, soak them in water for 30 minutes before using them. Turn the oven on broiler mode at the highest setting


In a large bowl, toss the shrimp with ½ a pouch of the Coconut Cashew and thread the shrimp on to the skewers. Place it in the oven to roast for 7-9 minutes. Remove from the oven and coat the shrimp with more coconut cashew sauce using the back of a spoon


Toast the tortillas over an open flame for 10 seconds on each side until soft and warmed through


Combine the mixed slaw with a ¼ pouch of the Coconut cashew sauce


To assemble the tacos, place the shrimp on the flower tortillas and top it with the slaw, wedge of lime and peanuts. Serve immediately

Coconut Cashew Sauce

A vibrant Thai-inspired sauce for cooking or dressing. Starring ginger, lemongrass, makrut lime and coconut milk. Gluten-free. Vegan, Non-GMO, & Kosher…

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