These tacos are a delicious and flavorful twist on classic shrimp tacos, with a sweet and savory Asian-inspired marinade and slaw.
Ingredients
- For the Shrimp:
- 1 pound shrimp, peeled and deveined
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon sriracha (optional)
- 1/2 teaspoon smoked paprika
- For the Asian Slaw:
- 2 cups shredded green cabbage
- 1/2 cup julienned carrots
- 1/4 cup chopped fresh cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon toasted sesame seeds
- For the Tacos:
- 8 small corn or flour tortillas
- Toppings of your choice (avocado slices, sriracha mayo, crumbled cotija cheese, lime wedges)
Instructions
- Marinate the Shrimp: In a bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, sriracha (if using), and smoked paprika. Add the shrimp and toss to coat. Cover and refrigerate for at least 15 minutes, or up to 30 minutes for stronger flavor.
- Make the Slaw: In a separate bowl, combine cabbage, carrots, and cilantro. In a small bowl, whisk together rice vinegar, soy sauce, and sesame oil. Pour the dressing over the slaw and toss to coat. Sprinkle with sesame seeds and set aside.
- Cook the Shrimp: Heat a large skillet or grill pan over medium-high heat. Add the shrimp (discarding the marinade) and cook for 2-3 minutes per side, or until pink and opaque.
- Warm the Tortillas: While the shrimp cooks, warm the tortillas in a dry skillet or microwave according to package instructions.
- Assemble the Tacos: Divide the shrimp among the tortillas. Top with Asian slaw, avocado slices, sriracha mayo (optional), crumbled cotija cheese, and lime wedges for squeezing. Enjoy!
