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.
Okay, I think it’s safe to say that I’m a huge fan of food trucks and street food. I know for some people there’s no appeal in standing while you eat, or sitting on upside down buckets at makeshift tables. But I absolutely love it. It’s an experience you can’t get anywhere else.
A few posts ago, I mentioned that I love buffets because you get to eat a little of everything, even if you don’t have an appetite big enough to devour all that food to make it worth your money. Well, the same concept applies to food trucks. I love that I can visit each truck and order something completely different. If I want Indian food, I can wander to that truck at the far end. If I want clam chowder, or pizza, I can walk over to the food truck next to the Vietnamese street food. If I want cupcakes, I can wait in line over here. So many options =)
If you haven’t had a chance to try Korean food from a food truck, you might think this is a weird combination. Korean food stuffed in tortillas? What the heck? But it is seriously amaaazing with different flavors and texture. I know, I’m harping again about the texture. But don’t you love it when every bite that you take is different?
Be forewarned though. This meal is going to get messy.
There’s going to be crunch; there’s going to be spiciness; and there’s definitely going to be sauce dripping from the other end of your taco.
Ready for this Asian fusion entrée?
In a small skillet, add gochujang (chili pepper paste), granulated sugar, sesame oil, and soy sauce. Turn the stove to medium to low heat and stir the ingredients of the sauce until they are evenly incorporated and appear like a paste. Next, add the shrimp, bean sprouts, mushrooms, cucumber, and shredded carrots. Cook the shrimp until it appears to be a solid color about 4-5 minutes and the vegetables have softened.
If you prefer a vegan version, you can replace the shrimp with tofu. Or if you like chicken, you can shredded chicken instead.
Scoop the filling onto four small warm tortillas – either corn or flour.
Top with garnishes of your choosing – shredded cabbage, extra julienned carrots, thinly sliced cucumbers, and bean sprouts.
Serve the Shrimp Korean Tacos warm.
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- 2 tablespoon gochujang (chili paste)
- ½ tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1 ½ teaspoon soy sauce
- 1 cup shrimp, deveined and deshelled
- ½ cup thinly sliced cucumbers
- ½ cup carrots, julienned
- ½ cup cabbage, finely chopped
- ½ cup mushrooms, sliced
- ½ cup bean sprouts
- 4 small tortillas, corn or flour
- Julienned carrots, julienned cucumbers, bean sprouts, finely chopped cabbage
- 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.