Spicy Asian Shrimp Tacos
Filled with a crisp napa cabbage slaw and jumbo shrimp stir-fried with garlic and ginger, these spicy shrimp tacos make a flavorful, light dish that's perfect for a weeknight dinner.
Servings: 4 servings
Ingredients
- 24 extra-jumbo shrimp peeled, deveined, tails removed
- 3 cups chopped napa cabbage firmly packed
- 1 medium carrot shredded
- 4 tablespoons vegetable oil divided
- 2 teaspoons sugar divided
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon rice vinegar or more to taste
- Salt and freshly ground black pepper
- 1/4 cup mayonnaise
- 2 teaspoons sriracha
- 1-1/2 tablespoons lime juice
- 1/4 cup finely chopped cilantro
- 2 scallions sliced
- 8 flour tortillas small, 8-inch
Instructions
- Place the napa cabbage and shredded carrots in a mixing bowl. Add 2 tablespoons of the oil, 1 teaspoon of the sugar and 1/2 teaspoon each of minced garlic and ginger.
- Drizzle with the rice vinegar, season to taste with salt and pepper and combine well. Set aside until ready to assemble the tacos.
- Add the shrimp to a separate bowl and combine with the remaining garlic and ginger. Drizzle with the remaining 2 tablespoons of oil, season lightly with salt and pepper and toss to combine. Set aside.
- Combine the mayonnaise with the sriracha and remaining teaspoon of sugar and stir until the sugar has dissolved. Set aside.
- Heat a wok or large frying pan over high heat and add the shrimp mixture. Stir fry until pink and opaque, 3 to 4 minutes.
- Quickly deglaze the pan with the lime juice, add the cilantro and scallions, toss to combine and remove from the heat.
- To assemble the tacos, place about 1/3 cup of slaw in the center of each tortilla, top with 3 to 4 shrimp and drizzle each with about 2 teaspoons of sriracha mayo. Serve immediately.
Nutrition
Calories: 602 | Total Fat: 32g | Cholesterol: 69mg | Sodium: 1001mg | Carbohydrates: 63g | Fiber: 4g | Sugar: 3g | Protein: 17g