Description
Enjoy Irresistible Korean-Mexican Shrimp Tacos with Kimchi Slaw, a flavorful fusion dish.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup kimchi, chopped
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- 1/4 cup thinly sliced red onion
- Salt and pepper to taste
Instructions
- In a bowl, combine gochujang, soy sauce, honey, sesame oil, ginger, garlic, and red pepper flakes. Add the shrimp and toss to coat. Let marinate for 15 minutes.
- While the shrimp marinates, prepare the kimchi slaw. In a separate bowl, mix shredded cabbage, chopped kimchi, mayonnaise, lime juice, and cilantro. Season with salt and pepper.
- Heat a skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side, until pink and cooked through.
- Warm the corn tortillas according to package directions.
- Assemble the tacos. Fill each tortilla with cooked Korean-Mexican shrimp, kimchi slaw, and sliced red onion.
Notes
- For a spicier kick, add more red pepper flakes to the shrimp marinade.
- You can substitute the cabbage with a pre-made coleslaw mix.
- For a milder flavor, reduce the amount of gochujang.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg