Kung Pao Shrimp Tacos w/ Jalapeno Sauce
Cook Time 30 minutes
Total Time 30 minutes
- 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
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!
Serving: 1g | Calories: 205kcal | Carbohydrates: 21g | Protein: 20g | Fat: 4g | Sugar: 7g