Spicy Korean BBQ Shrimp Tacos
Servings: 3 -4
Ingredients
- For the relish:
- 1 sweet onion chopped
- 1 small bunch green onions sliced diagonally
- 1 handful cilantro chopped
- Juice of ½ lime
- Salt to taste
- For the salad:
- ½ head romaine lettuce finely shredded
- 1 tablespoon sesame oil
- Juice of ½ lime
- 1 TBS soy sauce
- 1 TBS red chili paste
- 1 tablespoon toasted sesame seeds
- 1 tsp grated ginger
- 2 tsp sugar
- 1 lb large shrimp peeled and deveined, tails removed
- Bottled Korean BBQ Sauce
- Corn Tortillas
Instructions
- For the relish:
- Mix all the ingredients in a small bowl and stir to combine. Season with salt if desired. Cover and refrigerate.
- For the salad:
- Shred the romaine lettuce and place in a bowl. Refrigerate. Mix the remaining ingredients in a small bowl, Cover and refrigerate until ready to serve then toss with the romaine.
- Wash and dry the shrimp on paper towels. Place in a bowl and pour on the Korean BBQ sauce. Cover and keep in the refrigerator for 30-60 minutes. Heat a grill or grill pan to high heat. Place the shrimp on the grill and cook 2 minutes on each side. Remove the shrimp from the grill. Place the tortillas on the grill and heat until just warm.
- Assemble the tacos with the shrimp on the bottom, topped with the romaine salad and onion cilantro relish. Garnish with hot sauce and avocado if desired.