Thai Style Coconut Shrimp Tacos

Tacos make great weeknight meals because they’re quick to pull together. And, if we've learned anything over the years it's that -- as weird as it may sound -- almost anything tastes good wrapped up in a tortilla. 

We've pulled off some pretty interesting tacos and wraps in our time, a number of which were edible, but definitely not fit for blogging.

But here's one we made more recently that is entirely worth the minimal effort.

We took inspiration from the fish tacos we make at least once every couple of weeks. But, this time we added shrimp. And we dredged the shrimp in coconut. 

And then --  instead of topping them with chipotle slaw -- we subbed out the chipotle for Thai red curry and made it Thai style. 

Along the way, we came up with a great way to batter and bake shrimp. 

Turns out dipping the shrimp in a spicy butter mixture and dredging them in coconut before baking ensures rich flavor and a crispy coating that’s almost as good as fried.  Huh, who would've known?

Well, now we do. And this one is a keeper.

Thai Style Coconut Shrimp Tacos

There are more great recipes where this one came from! We created this dish as part of our work with the Go Bold with Butter blog, where you'll find an amazing collection of delicious recipes using real butter.

©BURP!

Sammiches: BBQ Tempeh with Chipotle Slaw

Alright, guys. It's time to haul out your inner vegetarian. Cuz I've got a sammich here that's gonna make you want to throw your Carnivorous ways aside. At least for an hour or two.

We like to start off with a couple of packages of Bountiful Bean soy tempeh. This stuff rocks. Tempeh is a nutritional super hero -- high in protein, dietary fiber, iron, potassium, calcium, and phytochemicals like isoflavones. The best part is, it's a fermented soy product, which means that your body assimilates the nutrients from tempeh far more easily than it does beans and tofu. Because the enzymes in the protein are partially broken down by the fermentation process, it also doesn't produce any sort of gastrointestinal distress (or gas). The fact that the Bountiful Bean brand is made locally is an added bonus.
We like to take the tempeh and cut it into strips. Then, we nestle it into an 8"x8" glass pan that's filled with a cup or so of homemade barbeque sauce.
Then we take another cup of the sauce and spred it over the top. The tempeh tastes best if it's allowed to marinate in the sauce overnight -- so we try to plan ahead. After the tempeh has marinated in the sauce, we toss it into a 350ºF oven for about 30 minutes until the tempeh has browned a bit and most of the sauce has been absorbed.
While the tempeh is cooking, we make up a batch of our favorite slaw. We like to make ours with broccoli slaw and a hint of chipotle. The smokey flavor is just perfect with the BBQ tempeh, and we can feel good about getting a nice serving of broccoli and carrots with our sammich.
When the tempeh is nicely roasted, we slice open a couple of whole-grain hamburger buns, add a few slices of tempeh and a nice spoonful of the slaw. And we've got ourselves a pretty impressive sammich. Add a side of sweet potato fries, and this is a Friday night dinner that's TOTALLY worth getting excited about.
Don't forget the recipes:

BBQ Tempeh
Chipotle Slaw

This post is our submission to the event, Fight Back Fridays, hosted by Food Renegade. The event promotes the sharing of collective wisdom regarding real, nourishing foods -- and the fight against conventional nutritional thinking. Check it out!


©BURP! Where Food Happens