Gochujang Shrimp Tacos

Name: Gochujang Shrimp Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 portions
Ingredients: 150 g shrimp; 0.5 tablespoon gochujang; 0.25 tablespoon soy sauce; 0.25 tablespoon honey; 0.5 tablespoon lime juice; 0.5 clove garlic; 0.25 teaspoon ginger; 0.25 tablespoon sesame oil; rapeseed oil; 75 g napa cabbage; 0.25 pcs carrot; 0.5 tablespoon rice vinegar; 0.25 teaspoon caster sugar; 0.25 pinch salt; 0.25 teaspoon sesame oil; 2 pcs tortilla; 0.25 pcs avocado; 0.25 handful coriander; 0.5 pcs spring onion; sesame seeds; kimchi; lime

Jakub SýkoraSpicyKorean Cuisine / Mexican Cuisine0 x se líbilo

Spicy tacos with gochujang-glazed shrimp, topped with a fresh cabbage slaw and herbs. A Korean-Mexican fusion ready in minutes, perfect for a quick dinner or casual get-together.

Příprava: 30min

Vaření: 10min

CELKOVÝ ČAS: 40min

Step by step process

Preparation

1
Peel the shrimp, devein if needed, rinse, and pat dry with paper towels.
2
In a bowl, mix gochujang, soy sauce, honey, lime juice, grated ginger, crushed garlic, and sesame oil.
3
Add the shrimp, toss to coat thoroughly, and let marinate in the fridge for 10-15 minutes.
4
Finely shred the Napa cabbage for the slaw and grate the carrot finely or cut into thin matchsticks.
5
In another bowl, whisk together rice vinegar, sugar, a pinch of salt, and sesame oil. then add the vegetables and let sit for 10 minutes to soften.
6
Slice the avocado, finely chop the cilantro and scallions. briefly warm the tortillas in a dry skillet.

Cooking

7
Heat a little canola oil in a pan over medium-high heat.
8
Arrange the shrimp in a single layer and fry for 1-2 minutes per side, until pink and firm.
9
Stir the remaining marinade into the pan and let it bubble for 30-60 seconds to form a glossy glaze.

Serving

10
Place a portion of the cabbage slaw into a warm tortilla, add a few shrimp and slices of avocado.
11
Sprinkle with cilantro, scallions, and sesame seeds. serve with kimchi and lime on the side to taste.