Crispy Korean Shrimp Tacos with Kimchi Slaw

Crispy Korean Shrimp Tacos with Kimchi Slaw
AI

Ingredients

  • 250g shrimp, peeled and deveined
  • 1/2 cup cornstarch
  • 1/4 cup soy sauce
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp honey
  • 1 cup shredded cabbage
  • 1/2 cup kimchi, chopped
  • 1/4 cup mayonnaise
  • 1 tbsp rice vinegar
  • 8 small flour tortillas
  • 2 green onions, sliced
  • 1/4 cup cilantro leaves
  • Lime wedges for serving

Steps

  1. In a bowl, combine shrimp with cornstarch until evenly coated.
  2. In a separate bowl, mix soy sauce, gochujang, and honey. Add shrimp and toss to coat.
  3. Heat oil in a pan and fry shrimp until crispy, about 3-4 minutes per side.
  4. In a bowl, combine cabbage, kimchi, mayonnaise, and rice vinegar to make the slaw.
  5. Warm tortillas and fill each with shrimp, kimchi slaw, green onions, and cilantro.
  6. Serve with lime wedges for squeezing over tacos.