Gochujang Honey Glazed Shrimp Tacos

👩‍🍳 Instructions

1. Prepare the Slaw:
   In a bowl, combine the shredded cabbage, carrots, and thinly sliced green onions. Add the mayonnaise or Greek yogurt, sesame oil, lime juice, salt, and pepper. Toss until everything is evenly coated. The mixture should look lightly glossy and feel crisp. Refrigerate while preparing the shrimp so the flavours meld and the slaw stays cool, adding refreshing contrast to the warm glaze.
2. Make the Glaze:
   In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, minced garlic, and grated ginger until smooth. The glaze should be thick but pourable, with a deep red colour from the gochujang and a slight sheen from the honey. This mixture will caramelize quickly when added to the hot pan, so ensure it is well blended before cooking.
3. Cook the Shrimp:
   Heat the olive oil in a skillet over medium-high heat until it begins to shimmer. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until they turn pink and opaque. Avoid overcooking, as shrimp can become rubbery. Pour the glaze into the skillet and cook for another 1–2 minutes, stirring gently so the shrimp are evenly coated. The glaze will thicken, cling to the shrimp, and take on a glossy, slightly sticky finish.
4. Assemble the Tacos:
   Warm the tortillas in a dry skillet or briefly over an open flame until pliable and lightly charred in spots. Add a scoop of slaw to each tortilla, creating a cool base. Top with several glazed shrimp and spoon a bit of extra sauce from the pan over them for added flavour and shine.
5. Garnish and Serve:
   Sprinkle with sesame seeds and fresh cilantro, then add a squeeze of lime to brighten the flavours. Serve immediately while the shrimp are warm and the tortillas soft.

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