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.
Servings: 2 -4 servings
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.