3tablespoonsrice wine vinegar(plus a splash for the slaw)
2tablespoonshoney
2tablespoonsminced ginger
3clovesgarlic
2tablespoonsCornstarch
1bunchscallion
2cupsbroccoli slaw mix
12corn tortillas
3tablespoonstoasted sesame seeds
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Instructions
Preheat oven to 400 deg F; toss a baking sheet inside to preheat as well. As oven heats, mince garlic and ginger. Combine with gojuchang, soy sauce, sriracha, rice wine vinegar, honey, and corn starch into saucepot on low heat.
Remove baking sheet, spray with non stick, and roast shrimp until pink, ~5-7 minutes depending on size.
As shrimp cooks, dress slaw with salt, pepper, and a splash of rice wine vinegar. Dice avocado, slice scallion, set aside.
When shrimp are cooked, immediately toss into warm kung pao sauce to coat.
Assemble tacos, garnishing with avocado, scallion, and sesame seeds.
Notes
*Get whatever size shrimp looks best and is the most affordable. I do highly recommend raw, as the shrimp is cooked essentially twice.
**Don’t have gojuchang? No worries. Add ¼ cup of beer with a healthy pinch of red pepper flakes and of sugar.