TFIMB Kung Pow Shrimp Tacos
Jay Gleaton
3
15 minutes
15 minutes
Mediterranean
Seafood
If you don’t know Dan, you should.The Food in my Beard is a never-ending stream of inspiration and food fusion lab with recipes that never cease to amaze. A real go to site for when you’re tired of making the same old thing day in and day out. I did a quick 5-minute search and lunch just popped out at me.You can find the original recipe here. I, of course, added chilis to everything but stayed true to the rest of the recipe, mostly.
Ingredients
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- 1 Cup Shredded Bok Choy
- 1/2 Cup Shredded Carrot
- 1/2 Cup Shredded Cucumber
- 1 Thinly Sliced Red Chili (jalapeño)
- 1/2 Cup Shredded Cucumber
- 1 Tablespoons Fish Sauce
- 1 Tablespoon Honey
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Rice Vinegar
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- 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, Minced
- 2 Teaspoons Minced Ginger
- 2 Tablespoons Rice Wine
- 2 Tablespoons Soy Sauce (Tamari for gluten free)
- 1 Tablespoon Honey
- 1/2 Fresh Habanero, Chopped (wear gloves!)
- 2 Tablespoons Chopped Scallions (plus more for garnish)
- 2 Tablespoons Chopped Toasted Peanuts (plus more for garnish)
- 6 White Corn Tortillas
Directions
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 rice wine, soy sauce, honey, and chopped habanero 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 or griddle. I like to splash a bit of water on the tortillas before I put them on the hot griddle so they steam just a bit. I find this helps them stay a bit more elastic
To build your tacos, first add the shrimp, then some slaw on top. Add more peanuts and scallions to finish it off.
