Asian Shrimp Tacos
Servings 4
Equipment
- Large skillet
Ingredients
Shrimp Marinade:
- 1 lb shrimp shelled & deveined
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp toasted sesame oil
- ¼ tsp ginger minced
- 1 clove of garlic minced
Sriracha Mayonnaise:
- 3 tbsp mayonnaise
- 2 tbsp honey
- 2 tsp sriracha more if desired
- 1 tsp soy sauce
Slaw:
- 1 cup of green cabbage shredded
- ½ cup of carrots shredded
- ¼ cup of cilantro leaves
- Drizzle of toasted sesame oil to taste
- Sea salt and freshly cracked pepper to taste
Other:
- 2 tsp vegetable oil
- Flour tortillas
- Cilantro for garnish
- Green onions chopped, for garnish
Instructions
- Make the marinade by combining the soy sauce, rice vinegar, toasted sesame oil, ginger, and garlic in a bowl. Whisk until well combined.
- Add the peeled and deveined shrimp. Toss to coat evenly. Cover and set aside for 15-20 minutes.
- Prepare the sriracha mayonnaise by combining the mayonnaise, honey, sriracha, and soy sauce in a small bowl. Whisk until well combined–taste and add more sriracha if needed. Set aside to allow flavors to mingle.
- Prepare the slaw by combining the green cabbage, shredded carrots, and cilantro leaves in a bowl. Toss and set aside. Season with some toasted sesame oil, sea salt, and freshly cracked pepper, if desired. Set aside.
- Cook the flour tortillas in a dry skillet until they are warm and pliable, about 45 seconds on each side.
- Add the shrimp to the pan and cook for 2 minutes. Flip and continue cooking for 30-60 seconds, or until cooked through. Remove from the stovetop.
- Heat a flour tortilla in a dry skillet until warm and pliable, about 45 seconds on each side.
- Prepare the taco by placing the tortilla on a plate, then spoon some cabbage mixture down the center. Drizzle with the sriracha mayonnaise, then top with the shrimp.
- Sprinkle the top with more cilantro and green onions. Serve immediately. Enjoy!!