Directions
- Prepare the Slaw
In a bowl, combine cabbage, carrots, and green onions. Add mayonnaise (or yogurt), sesame oil, lime juice, salt, and pepper. Toss until evenly coated. Refrigerate while preparing the shrimp to allow flavors to meld. - Make the Gochujang Glaze
In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, and grated ginger until smooth. - Cook the Shrimp
Heat olive oil in a skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until just pink. Pour in the glaze and cook another 1–2 minutes, stirring frequently, until shrimp are fully coated and slightly caramelized. - Warm the Tortillas
Heat tortillas in a dry skillet or briefly over an open flame until soft and lightly charred. - Assemble the Tacos
Add a scoop of slaw to each tortilla. Top with glazed shrimp and drizzle extra sauce from the pan over the top. - Garnish & Serve
Sprinkle with sesame seeds and fresh cilantro. Finish with a squeeze of lime before serving.
Recipe Details
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Servings: 4 (8 tacos)
- Difficulty level: Easy
Variations & Substitutions
- Adjust spice level by reducing gochujang or adding extra honey.
- Add sliced avocado for extra creaminess.
- Swap shrimp with grilled chicken or crispy tofu.
- Turn it into a rice bowl by serving over jasmine rice or quinoa.
Serving Suggestions
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