Spicy Korean Gochujang Shrimp Tacos
60% authentic · Korean-Mexican Fusion
A vibrant fusion taco featuring shrimp coated in a spicy and savory gochujang glaze, balanced with a refreshing kimchi slaw and a drizzle of creamy sriracha aioli.
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Ingredients
- Shrimp, peeled and deveined1 lb
- Gochujang (Korean chili paste)3 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Sesame oil1 tsp
- Rice vinegar1 tsp
- Garlic, minced1 clove
- Corn tortillas8
- Kimchi, chopped1 cup
- Shredded cabbage1 cup
- Mayonnaise1/4 cup
- Sriracha1 tbsp
- Sesame seeds, for garnish1 tsp
- Green onions, sliced, for garnish2 tbsp
Steps
- 1
In a bowl, whisk together gochujang, honey, soy sauce, sesame oil, rice vinegar, minced garlic, and salt.
- 2
Add shrimp to the glaze and toss to coat. Let marinate for 10 minutes.
- 3
Heat a skillet over medium-high heat. Add shrimp and cook for 3-4 minutes, stirring, until cooked through and the glaze is slightly caramelized.
- 4
Warm corn tortillas.
- 5
In a separate bowl, combine chopped kimchi and shredded cabbage for the slaw.
- 6
In another small bowl, mix mayonnaise and sriracha for the aioli.
- 7
Assemble tacos: fill tortillas with gochujang shrimp, top with kimchi slaw, and drizzle with sriracha aioli.
- 8
Garnish with sesame seeds and sliced green onions. Serve immediately.
