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Five Spice Shrimp Tacos with Rhubarb Ginger Sauce

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My five spice shrimp tacos with rhubarb ginger sauce are an amazing twist between Asian and Mexican cuisines! Try them on your next taco Tuesday!

Ingredients

Rhubarb ginger sauce

  • 1 cup diced rhubarb (fresh or frozen)
  • 1 TBS fresh ginger, minced
  • 3 TBS water
  • 1 TBS honey
  • 1/8 tsp red pepper flake
  • pinch of sea salt

Shrimp

  • 18 medium shrimp (about 2/3 lb)
  • 1 tsp salt
  • water, to cover
  • 1/2 tsp Chinese 5 spice powder
  • splash olive oil

Tacos

  • 6 corn tortillas
  • 2 cups shredded cabbage (green, red, or both)
  • 2-3 oz crumbled queso fresco
  • Cilantro leaves, for garnish (optional)

Instructions

Rhubarb Ginger Sauce

  1. Combine all ingredients for the rhubarb ginger sauce in a small sauce pan. Bring to a boil and reduce heat to a simmer. Use the back of a spoon to break up the rhubarb as it cooks. Simmer for about 10 minutes, or until the rhubarb is broken down and the sauce is thick.

Shrimp

  1. Peel and devine all the shrimp. Toss shrimp with salt in a large bowl and add enough water to cover. Stir gently to dissolve some of the salt. Let the shrimp brine in the salt water for 15-20 minutes.
  2. Drain off salt water and pat shrimp dry with a paper towel. Toss with the 5 spice powder.
  3. Heat oil in a large heavy bottomed skillet until water sizzles on contact. Add shrimp and cook for 2 minutes, covered. Flip shrimp and cook until they are completely opaque, about 1 more minute.

Tacos

  1. Heat corn tortillas according to package directions. (I like to char mine over an open flame.)
  2. Place 1/3 cup cabbage on top of each tortilla. Spoon rhubarb sauce over the cabbage (1-2 TBS each). Top with 3 shrimp, queso fresco, and cilantro leaves, if using. Serve immediately.

Notes

Makes 2 large servings, or 3 small servings.

Find it online: https://www.alisonsallspice.com/five-spice-shrimp-tacos-rhubarb-ginger-sauce/