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Kung Pao Shrimp Tacos
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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
Course: Main Course
Cuisine: American, Chinese, Mexican, Tex-Mex
Keyword: Mash-Up, Spicy, Taco
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.