Description
Korean-Mexican Shrimp Tacos with Kimchi Slaw blend bold flavors and vibrant textures for an unforgettable culinary experience. Juicy, seasoned shrimp are nestled in warm tortillas and topped with a crunchy, zesty kimchi slaw. Perfect for busy weeknights or casual gatherings, these tacos deliver a delightful fusion that will tantalize your taste buds and impress your guests.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp taco seasoning
- 8 small tortillas (corn or flour)
- 1 cup kimchi, chopped
- 2 cups shredded green cabbage
- 1 cup carrots, thinly sliced
- 2 tbsp lime juice
Instructions
- Marinate the shrimp in olive oil and taco seasoning for 15 minutes.
- Heat a skillet over medium-high heat and cook the shrimp for 3-4 minutes per side until they are pink.
- In a bowl, combine the cabbage, carrots, kimchi, and lime juice; toss to coat.
- Warm the tortillas in a dry skillet for about 1 minute on each side.
- Assemble tacos by placing the shrimp and kimchi slaw into each tortilla. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Korean-Mexican
Nutrition
- Serving Size: 2 tacos (approximately 250g)
- Calories: 370
- Sugar: 6g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 150mg