Asian Shrimp Tacos

This is my new favorite taco recipe. I adapted it from an Asian shrimp tacos recipe from Cooking with Books. I love the Asian twist to the flavorings–the spicy sriracha mayonnaise, the crispy slaw, and the juicy shrimp on a flour tortilla make a perfect combination of flavors and textures. We loved and devoured these Asian shrimp tacos, and they paired very nicely with a spicy asian cucumber and tomato salad with cilantro.

Asian Shrimp Tacos

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

How to Make Asian Shrimp Tacos

Prepare the shrimp by combining the soy sauce, rice vinegar, 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 spicy 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 cabbage 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 shrimp by heating the vegetable oil in a large sauté pan until hot. 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.

Cook the flour tortillas in a dry skillet until they are 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!!