Chipotle Shrimp Tacos with Gochujang Mayonnaise
These chipotle shrimp tacos are the perfect balance of sweet and spicy. Flour tortillas topped with tangy broccoli slaw, shrimp and gochujang mayonnaise.
Print
Pin
Ingredients
For shrimp:
- 2 tablespoons unsalted butter
- 1 pound medium sized shrimp cleaned
- 1 teaspoon smoked paprika
- 1/2 teaspoon curry powder
- 1/4 teaspoon chipotle chile powder
For slaw:
- 4 cups broccoli slaw
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- Kosher salt and pepper to taste
For gochujang mayo:
- 1/3 cup mayonnaise
- 2 teaspoons gochujang paste
For serving:
- 6-8 small flour tortillas lightly steamed
- 1/2 cup chopped cilantro
- 1/4 cup diced green onions
Instructions
- For shrimp: In a large skillet set over medium high heat add unsalted butter.
- In a medium sized bowl add shrimp, paprika, curry and chipotle chile powder. Stir to combine.
- Add shrimp to the pan of melted butter. Cook just until the shrimp is pink and firm.
- For slaw: In a medium bowl add all ingredients and stir to combine. Let it sit while you prepare the shrimp.
- For mayo: In a small bowl, whisk together mayonnaise and gochujang paste.
- For serving: Top tortillas with slaw and shrimp, drizzle with gochujang mayonnaise and sprinkle with chopped cilantro and green onions.
Did you try this recipe?Leave a comment and 5 star review!