Kung Pao Shrimp Tacos

Kung Pao Shrimp Tacos

After seeing a bunch of tacos on the internet I was craving a taco. Thatโ€™s how it usually goes am-I-right? I planned on making some smoked pork tacos for my friends on Sunday, but I was craving so hard that I needed a quick Saturday lunch fix. I wanted something a bit lighter so I whipped up these Kung Pao shrimp tacos in a half hour flat. It quelled the taco pangs for at least a few hours. But taco pangs never truly go away do they?

These tacos are perfect if you are looking to add a bold and exciting twist to your taco game! Look no further than Kung Pao Tacos! This fusion of Chinese and Mexican cuisine brings together the rich flavors of Kung Pao shrimp with the convenience and versatility of a taco.

With a few simple ingredients and some easy-to-follow steps, you can elevate your taco night to a whole new level. The secret to a mouthwatering Kung Pao Taco lies in the perfect balance of sweet, spicy, and tangy flavors. Whether you’re hosting a dinner party or simply want to impress your family with an unforgettable weeknight meal, these Kung Pao Tacos are sure to be a hit. Get ready to spice up your taco game and take your taste buds on a journey they won’t soon forget!

Carrot, cucumber, and cabbage slaw

A Sweet and Sour Slaw is Perfect on These Kung Pao Shrimp Tacos!

Cabbage, cucumber, and carrot make the base of the slaw.  Add fish sauce, honey, and sesame oil to give it the sweet and savory flavors it needs. I really wanted something bright and crunchy to go on top of these tacos and this simple slaw did not disappoint.

Make it your own

I used fish sauce in this recipe, but it isn’t exactly common in kung pao. I was looking for the funky deep savory note that fish sauce brings to the table. Feel free to use soy sauce to make it match more with the rest of the kung pao flavors.

making the Shrimp in the pan

Making the Kung Pao Sauce for the Shrimp

The shrimp are cooked with carrot, celery, chili peppers, soy sauce, Shaoxing wine, scallion, and peanut. If I was simply making kung pao shrimp or chicken instead of putting them in tacos, I would probably use some corn starch and water to make the sauce thick and more substantial. If you want to learn more, check out this authentic kung pao shrimp recipe from the Woks of Life! For these tacos, that is not what I was looking for at all. I wanted a light and spicy sauce that would cling to the shrimp and be a perfect taco filling.

Kung Pao Shrimp Tacos topped with peanuts

I thought soft corn tortillas would be great with these kung pao shrimp tacos, but feel free to serve them up the way your family likes it! I think they would be awesome in crunchy shells, or even fully wrapped in a large flour tortilla like a burrito.

Preparing the corn tortilla taco shell

Gas Stove

If you have a gas stove, my favorite way to prep corn tortillas is to cook them on the open gas flame for a few seconds each side. Just let them char slightly one by one, then add to a plate and wrap in a kitchen towel. Repeat with the remaining tortillas, opening the towel and adding the tortillas on top. The tortillas will firm up on the flame and then soften a little in the towel from the steam.

Frying pan or griddle

If you do not have a gas stove, that is OK! Heat a pan with no oil and add as many tortillas as can fit. Cook about 30 seconds on each side until you see it puff up slightly. Add the finished tortillas to a plate and wrap in a kitchen towel. Repeat with the remaining tortillas. When you go to build the kung pao shrimp tacos, the tortillas will be the perfect texture.

Hard Shell

If you are using hard shell tacos, prepare them according to the package instructions!

Kung Pao Shrimp Tacos Close Up

What other Chinese food would be good in a taco?

Besides kung pao shrimp tacos, General Tso chicken would be amazing in a taco! I also think that egg foo young tacos would be really interesting! I would love to try making beef and broccoli tacos, and I think my wife Georgina would love pork spare rib tacos. For me though, my number one must try Chinese food taco filling would be mapo tofu! I made burritos with it once and it was great!

Kung Pao Shrimp Tacos From Above

If you are looking fore more light and refreshing shrimp recipes, you can also check out my Spicy Margarita Shrimp tacos, or my Shrimp, Avocado, and Corn Fresh Rolls!

Kung Pao Shrimp Tacos

Spicy Kung Pao Shrimp Tacos with a cooling cabbage and cucumber slaw served on soft corn tortillas and topped with crunchy peanuts!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2 people

Ingredients

Slaw

  • 1 cup shredded cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup shredded cucumber
  • 1 tablespoons fish sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar

Shrimp

  • 1 tablespoon sesame oil
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1/2 pound shrimp 41-50 size, cleaned
  • 1 clove garlic
  • 2 teaspoons minced ginger
  • 2 tablespoons shaoxing cooking wine
  • 2 tablespoons soy sauce tamari for gluten free
  • 1 tablespoon honey
  • 1 teaspoon chile flake
  • 2 tablespoons chopped scallions plus more for garnish
  • 2 tablespoons chopped peanuts plus more for garnish

Tacos

  • 6 corn tortillas

Instructions

  • Mix the slaw ingredients and allow to chill while making the rest of the recipe.
  • Add the sesame oil to a frying pan on medium heat and add the celery and carrot. Cook about 5 minutes.
  • Add in the shrimp, garlic and ginger and cook 5 minutes stirring often.
  • Add in the shaoxing wine, soy sauce, honey, and chile flake and cook 2 minutes. remove from heat and stir in the peanuts and scallions.
  • Meanwhile, heat up the taco shells in a hot dry frying pan.
  • To build your tacos, first add the shrimp, then some slaw on top. Add more peanuts and scallions to finish it off.

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