Asian Shrimp Tacos
This is my new favorite taco recipe that I adapted from a 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 the perfect combination of flavors and textures. We loved & devoured these Asian shrimp tacos and they paired very nicely with a Spicy Asian Cucumber and Tomato Salad with Cilantro.
How to Make Asian Shrimp Tacos
Combine the soy sauce, rice vinegar, sesame oil, ginger, and garlic together 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.
Combine the mayonnaise, honey, sriracha, and soy sauce together in a small bowl. Whisk until well combined – taste and add more sriracha if needed. Set aside to allow flavors to mingle.
Combine the green cabbage, shredded carrots, and cilantro leaves together in a bowl. Toss and set aside. Season with a bit of sesame oil, sea salt, and freshly cracked pepper, if desired. Set aside.
Heat 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. Heat a flour tortilla in a dry skillet until warmed – 45 seconds on each side.
Place 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!!
Equipment
Ingredients
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
Instructions
- Make the marinade by combining the soy sauce, rice vinegar, toasted sesame oil, ginger, and garlic together 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.
- Make the sriracha mayonnaise by combining the mayonnaise, honey, sriracha, and soy sauce together in a small bowl. Whisk until well combined - taste and add more sriracha if needed. Set aside to allow flavors to mingle.
- Make the slaw by combining the green cabbage, shredded carrots, and cilantro leaves together in a bowl. Toss and set aside. Season with a bit of sesame oil, sea salt and freshly cracked pepper, if desired. Set aside.
- Cook the shrimp by heating the vegetable oil in a large skillet over medium-high heat 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.
- Heat a flour tortilla in a dry skillet until warmed - 45 seconds on each side.
- Place 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!!
This is absolutely yummy ! I loved that , cheers .
great twist on the taco
mmm..those meaty shrimp…delish!
Yum! I will have to make it with fish or chicken, but I’m sure it will be delicious. I love the cucumber salad, too!
Delicious finger food for hot summer days! It looks nice with your salad from yesterday!
This is my kind of meal! I love fish tacos, but shrimp sounds like a nice change. Thanks so much for the recipes.
Mmmm, love shrimp tacos. My kind of dinner
ok here is my answer – the Asian tacos.
I love shrimp tacos. I love the marinade that you used for these Asian shrimp tacos.
Every component of these sounds AMAZING! I’m sure they come together into the perfect bite.
Yum, I love this kind of meal, so fresh, lean and light!
Loved it. Going to make again with a fresh and spicy mango pick de Gallo also. I added two mint leaves to the slaw and extra sriracha. So fresh and yummy !
They were good, not great.
Very nice recipe. but CANOLA OIL is a GMO. a NO NO in my mind. Created by Monsanto. corn oil hint of flavor olive oil a yes in my mind and many chefs.