Korean Shrimp Taco Recipe
Breaded shrimp, sweet Korean sauce, green cabbage, pickled-red cabbage, pico de gallo, spinach crema, cotija cheese, cilantro, flour tortilla
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Ingredients
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Taco Ingredients
Method
Cooking Instructions
Prepare the Shrimp
In a bowl, combine flour, cornstarch, salt, and pepper. In another bowl, beat the egg. Dredge each shrimp in the flour mixture, dip in the egg, then coat with panko breadcrumbs.
Fry the Shrimp
Heat oil in a frying pan over medium heat. Once hot, fry the breaded shrimp until golden brown and crispy, about 2-3 minutes per side. Remove and let drain on paper towels.
Assemble the Tacos
Warm the flour tortillas in a dry skillet. Spread a layer of spinach crema (mix sour cream with chopped spinach) on each tortilla. Top with the fried shrimp, green cabbage, pickled red cabbage, pico de gallo, and a drizzle of Korean BBQ sauce.
Garnish and Serve
Sprinkle cotija cheese and fresh cilantro over the top. Serve immediately with extra lime wedges on the side.