After making the grilled coconut and pineapple sweet chili shrimp and eating it like grilled meat candy from the stick I could not help but think that they would also be good in tacos. I kept the tacos nice and simple with a cabbage 'slaw' tossed in the same coconut cream and pineapple sweet chili sauce mixture that the shrimp is in along with a grilled pineapple salsa and avocado and I finished things off with cilantro, toasted coconut flakes and plenty of sriracha! All of the flavours and textures in these grilled coconut and pineapple sweet chili shrimp tacos go so well together from the tasty and succulent shrimp to the juicy grilled pineapple salsa, the cool and creamy avocado and the fiery hot sriracha; it's like tropical magic in your mouth!
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