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Korean-Style Shrimp & Kimchi Tacos

A flour tortilla filled with grilled shrimp topped with Custom Culinary® Korean-Style Sweet Heat sauce, kimchi slaw, cojita cheese, and cilantro.

What You'll Need

QUANTITY INGREDIENTS
1 ea. Flour tortilla
½ cup Quick Kimchi Slaw (see sub recipe)
3 ea Shrimp, 31-35 count, peeled, de-veined, and grilled
1 ½ oz. Custom Culinary® Korean-Style Sweet Heat Sauce
1 Tbsp Cotija cheese, crumbled
3 sprigs Fresh cilantro
   
  Quick Kimchi Slaw (SUB RECIPE)
1 ea Napa Cabbage, large head, shredded
2 ea Red Bell Pepper, julienne
1 ea Carrot, large, julienne
2 bunch Scallions, bias-cut
1 cup Fresh Cilantro, chopped
1 cup Custom Culinary® Kimchi Prep
PREPARATION

QUICK KIMCHI SLAW  
  1. Shred the Napa cabbage finely with sharp chefs knife.
  2. In a medium stainless bowl, combine the cabbage with the peppers, carrots, scallions and cilantro.
  3. Sprinkle in the Kimchi Prep and mix thoroughly.
  4. Cover and refrigerate for approximately 3 hours.
  5. Hold for service.
TACO
  1. Place prepared Kimchi Slaw in middle of a flour tortilla.
  2. Carefully fold and place in taco holder.
  3. Top slaw with 3 grilled shrimp.
  4. Drizzle the shrimp with the Korean-Style Sweet Heat Sauce.
  5. Sprinkle with the crumbled cotija.
  6. Garnish with fresh cilantro sprigs.

CHEF'S TIP