These festive and colorful street tacos highlight some of the best flavors of the holiday season with pomegranate and citrus. The salsa and sauce both have a hint of heat with jalapeño and Sriracha that is cooled with the sweetness of the creamy orange marmalade sauce.
1 (10-ounce) package SeaPak Jumbo Coconut Shrimp
1 orange, peeled and finely chopped
1/4 cup pomegranate arils
1 jalapeño, seeded and minced
2 tablespoons minced red onion
1 lime, cut into wedges
1 tablespoon canola oil
1/4 cup chopped fresh cilantro, plus more for garnish
Salt and freshly ground pepper to taste
3 tablespoons mayonnaise
1 teaspoon Sriracha
12 street taco-sized corn tortillas, charred
Preheat the oven to 425°F. Bake the SeaPak Jumbo Coconut Shrimp according to package directions, 10 to 12 minutes.
While the shrimp bake, make the salsa. Combine the orange, pomegranate arils, jalapeño, red onion, juice from half of the lime wedges, canola oil, and cilantro in a medium bowl. Stir together the orange marmalade sauce, mayonnaise, and Sriracha in a separate small bowl.
To serve, sauce the charred tortillas and top each with shrimp and salsa. Serve lime wedges on the side. Garnish with cilantro.