Succulent shrimp cooked in spicy chili sauce with mushrooms, bean sprouts, cabbage, carrots, and cucumber wrapped in warm tortilla. Spicy and savory, these Asian fusion tacos are perfect for those street food cravings.
In a small skillet, add gochujang, sesame oil, granulated sugar, and soy sauce over low heat. Use a spatula to mix the ingredients until they are evenly combined and form a paste.
Add in shrimp, cucumbers, carrots, cabbage, mushrooms, and bean sprouts into the skillet with the sauce. Cook for about 5-7 minutes until the shrimp has become a solid color and the vegetables have softened.
Warm the tortillas in a skillet or a microwave.
Divide the shrimp and vegetables evenly on each tortilla.
Top with garnishes of your choice.
Serve the tacos warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2014/12/08/shrimp-korean-tacos/