Description
Korean Gojujang Shrimp Tacos are a flavorful delight that combines spicy marinated shrimp with fresh toppings, all wrapped in warm corn tortillas.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon rice vinegar
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- In a medium bowl, combine gochujang, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar. Mix well to create a marinade.
- Add the shrimp to the marinade, tossing to coat evenly. Let it marinate for 15-30 minutes in the refrigerator.
- Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat.
- While the shrimp are cooking, warm the corn tortillas in a dry skillet or microwave until pliable.
- To assemble the tacos, place a few shrimp on each tortilla, top with shredded cabbage, avocado slices, and chopped cilantro.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
- For extra crunch, add sliced radishes or pickled vegetables on top of the tacos.
- You can substitute the shrimp with grilled chicken or tofu for a different protein option.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg