Prepare the Slaw:
In a bowl, mix shredded cabbage, carrots, and green onions. Add mayonnaise (or yogurt), sesame oil, lime juice, salt, and pepper. Toss to combine and refrigerate while you cook the shrimp. 🥗❄️
Make the Glaze:
In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, garlic, and ginger. 🌶️🍯
Cook the Shrimp:
Heat olive oil in a skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until just pink. Pour in the glaze and cook for another 1–2 minutes, stirring until shrimp are coated and caramelized. 🔥🍤
Assemble the Tacos:
Warm tortillas in a dry skillet or over a flame. Add a scoop of slaw to each tortilla, then top with glazed shrimp. Drizzle extra sauce from the pan over the shrimp. 🌮✨
Garnish and Serve:
Sprinkle with sesame seeds, fresh cilantro, and a squeeze of lime. Serve immediately. 🌿🍋
💡 Tips:
• Spice level: Adjust gochujang to taste — add more honey for a milder version. 🌶️🍯
• Extra crunch: Top with pickled onions or crushed peanuts. 🧅🥜
• Make it a bowl: Serve over rice or quinoa instead of tortillas. 🍚
Enjoy your bold and sweet-spicy Gochujang Honey Glazed Shrimp Tacos — a perfect fusion of Korean heat and taco night fun! 🌶️🍤🌮
