I went to visit my daughter who is lucky enough to live close to Zion's National Park for a few days. While there, we ate at a few of the local restaurants, and one had the most awesome, life changing, shrimp tacos!! it was the sauce!!! My son-in-law talked to the chef and asked what was in it, so when I got home I googled a recipe similar to what the chef said he put in it.. and did my own thing too... cuz recipes are more like guide lines to me, are they? I came up with this recipe and grilled up some shrimp and these were close!! I LOVE this aioli....would be good on fish tacos too!! I'll share how I did my shrimp and assembled the tacos after the Aioli recipe.
Enjoy!!
Sweet Chili Aioli
1/2 cup Avacado mayonnaise (you can use regular too)
1 Tablespoon Sweet Chili Sauce
1 teaspoon Sambal Olek (fresh Chili paste)or a garlic chili paste, (can add more if you want more spice)
1/2 teaspoon minced garlic
2 to 3 teaspoons rice vinegar
Salt and pepper to taste if desired
Combine ingredients in a bowl and use an immersion blender or whisk to mix. I added the 3 teaspoons of vinegar.... started with 2 then thought it could use a little more. You can use a garlic chili paste too if that's what you have, then you can omit the minced garlic.
For the Tacos
I used a large bag of the biggest shrimp I could find, 21-29 size I think? I thawed out and removed the tail and shell.
Blot dry on a paper towel. Then I drizzled a little olive oil and Kinders Seafood blend dry rub, and tossed them around. You can use any seafood seasoning you desire.
I preheated my grill then turned down to medium, then I put my shrimp on a grill tray and grilled for 2 minutes per side or until your shrimp are a nice opaque pink color. Remove from heat.
I fry my corn tortillas in avocado oil a minute or two, fry one side till they start to bubble then on the other until they lightly start to brown on the edge... remove and let drip on a paper towel lined plate.. I fold mine in half while they are cooking on that last side.
To assemble the tacos... I spread a good spoonful of the aioli on my taco shell, then lay 5 big shrimp, stacked slightly in a row... we topped ours with pre shredded cabbage, Cotija cheese, and homemade salsa or hot sauce. The picture above is what I took of my plate at the restaurant.... you could top with Pico d Gallo and chopped cilantro too.. top with your favorite taco toppings. Service with black beans and rice if desired.... bet ya can't eat just one.
