Daniel and I are huge fans of Rickshaw Stop’s Pakistani Kebabs. We continuously recommend Rickshaw Stop to our friends, because we truly believe that they are the best food truck in San Antonio. This food truck serves unique Beef Bihari Kebabs, Chicken Boti Tikka Kebabs, Samosas, Vegetarian Rice, Baklava and Kheer.
The chunks of beef and chicken are always tender, because they marinade them for 48 hours. What makes their kebabs spectacular is the thick and flaky paratha (bread) they use to serve their kebabs. It is soft enough to bite through, but sturdy enough to hold everything together. My kids usually steal half my paratha (bread).
Their gorgeous, belly-filling kebabs come with three different sauces: a cilantro and mint sauce for beef, a mild yogurt and cilantro sauce, and a sweet and sour Tamarind sauce for the chicken kebabs. The Tamarind sauce is my favorite component of the meal. I’m a sucker for anything that is both sweet and spicy. I always order extra Tamarind sauce.
Meagan and Sameer Siddiqui, the owners of Rickshaw Stop, graciously gave me a jar of their Tamarind sauce and asked me to create a dish with the sauce. My mind immediately raced with ideas. The sauce is sweet, so I initially thought of dessert. I even looked up how to make Tamarind margaritas. I seriously had to hold myself back from drinking the Tamarind sauce right out of the jar. I love it that much. Ultimately, I chose to make Grilled Tamarind Shrimp Tacos. Here is how I made them.
Grilled Tamarind Shrimp Tacos
1 jar of Rickshaw Stop’s Tamarind Sauce
1 pound of Fresh Jumbo Shrimp
12 Corn tortillas
1/4 cup of chopped sweet onion
1/4 cup of cilantro
I deveined and peeled a pound of shrimp the morning of the day we were going to grill the shrimp. I placed the prepared shrimp in a freezer bag and then poured half the sauce over the shrimp. I made sure that each shrimp was coated and tossed the bag into the fridge. I let them marinate for about 5 hours.
My husband, Daniel, fired up the grill and we placed the shrimp on the skewers. Then Daniel grilled the skewered shrimp on each side for about 3-5 minutes.
We poured the remaining sauce into a pan. We placed the pan of sauce on the grill for about 2 minutes to heat up the sauce.
When the shrimp was fully cooked. We took the shrimp off the skewers and tossed them in the Tamarind sauce.
Doesn’t this look amazing!
I took the tails off of a few shrimp and served them in a hot, corn tortilla, garnished with onion and cilantro. (I didn’t think of it that evening, but we could have grilled the ear of corn too.)
The sweet and spicy Tamarind sauce worked wonderfully with the shrimp. The sauce clung to shrimp and they charred beautifully on the grill. I loved that the dish was incredibly simple to make, but tasted complex. It was a nice change from the usual BBQ sauce that I cook with. I can’t wait for the opportunity to make these tacos again!
Disclosure: I was not financially compensated for this post. I received a sample for review purposes. The opinions are completely my own based on my experience.