Cody and I have been on such a taco kick lately. Especially seafood tacos! After trying out these Sriracha Lime Shrimp Tacos (all hail Sriracha!) and Spicy Salmon Tacos w/ Avocado Lime Dressing, I was really inspired to create something EPIC. I mean, those tacos are already epic, but I wanted to take it to another level!
Since we’ve had taco night almost every night these days, I’ve had lots of opportunities to practice. 😉 Now, as always with asian food, I have zero claim to authenticity here. My version of making asian food pretty much consists of me throwing random asian food ingredients together and naming it the next closest name. Sorry, don’t hate me! I promise my experiments typically have happy endings! 🙂
Except for the few times they don’t….but never mind that. Let’s just focus on this epic win for now, shall we?
These tacos are also gluten-free! For this recipe, I used these delicious gluten-free corn tortillas and my new favorite organic soy sauce. You can use any type that you want, but I love the fact that it’s organic! ALSOOOOOO….please don’t burn yourself with the jalapeños! Can anyone testify to what that feels like? You don’t know you’ve done it until you try to take out your contacts later that night. YEAH. There’s no amount of hand washing that will make it go away. Heed my warning, friend! Say yes to gloves. 🙂
Seriously, though, I’m in love with these Kung Pao Shrimp Tacos w/ Jalapeño Sauce!
If you’re into making things once and eating them throughout the week (like I SO am), make a double batch of the Kung Pao Shrimp and Jalapeño Sauce, then just put it into tortillas for SUPER easy weeknight dinners!
Here’s the easy recipe:
Kung Pao Shrimp Tacos w/ Jalapeno Sauce
Ingredients
- 1 lb medium uncooked shrimp (peeled and deveined)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 tsp crushed red pepper
- 1/2 tsp rice wine vinegar
- 1 tsp garlic
- 2 tsp honey
- 5 mini peppers
- 2 Tbsp plain greek yogurt
- 1 large jalapeno
- 1 medium lime
- 1 cup shredded red cabbage
- 4 radishes
- 6 gluten-free corn tortillas
Instructions
- Cook the shrimp according to directions.
- While the shrimp are cooking, create the sauce by mixing the sesame oil, soy sauce, crushed red pepper, rice wine vinegar, garlic, and honey. Set aside.
- Slice the mini peppers and set aside.
- Once the shrimp are almost finished cooking, drain the excess water from the pan. Pour the sauce over the shrimp and continue cooking. Add the mini peppers and cook for about 5 more minutes.
- Carefully cut the jalapeño (using gloves) and adjust the level of spicy by removing or including the seeds (including the seeds makes it spicier). Place the jalapeño, yogurt, and lime juice in a blender. Blend until the jalapeño sauce is smooth.
- Fill the tortillas with the shredded red cabbage, shrimp and peppers, and radishes. Drizzle with jalapeño sauce, serve, and enjoy!
Mackenzie says:
These are delicious, I’m addicted! I’ve had them three times this week, I seriously cannot get enough! They’re the perfect mix of sweet and spicy and all the flavours of every ingredient go together so well
Oscar says:
These were amazing. I’m not a huge fan of shrimp but this was so good, I want to make it again soon.
Chef Dennis says:
This is really delicious! Everyone should try.
Katie says:
Shrimp tacos are my fav! Can’t wait to try these!
Tracey says:
OMG this was so freaking good. My kiddos gobbled up their tacos.
Jamie says:
Your taco recipes all look amazing! Love this flavor combo!
Raquel says:
These look delicious! Cannot wait to make!
Angela Cardamone @marathonsandmotivation.com says:
I love the mash up of flavors in this recipe. My entire family loved them, will definitely make again!!!
Natalie says:
Quick, easy, and super delicious. Super healthy too. I love this recipe! Can’t wait to make this for my family. Thanks!
Julie @ Running in a Skirt says:
What a great variation on shrimp tacos! I love the kung pao flavor and how simple this came together. Perfect for the family.
Deborah Brooks says:
my husband loves kung pao shrimp! He is going to love these tacos so much. Making this weekend
Alexandra Peterson says:
These were very, very good! And such a great, quick weeknight dinner. Thanks!
Joey says:
The look like there in some kind of batter? Or maybe it is just the photo. Curious because these look amazing.
Christine McMichael replied:
Thanks, Joey! They do kind of look like there’s a batter on them, but there actually isn’t. The different sauces and seasoning actually just make them look that way! Enjoy the recipe!
Karen @ Seasonal Cravings says:
I’m loving the Asian-Mexican fusion here. What a great idea! And jalapeno sauce? Sounds delicious!
Christine McMichael replied:
Thanks, Karen! They were so good! 🙂