Shrimp Tacos with Spicy Kimchi Slaw

I am pretty sure it’s safe to say that I am a HUGE fan of food trucks. There is just something about a bunch of friendly people standing around eating delicious food on the street. Pure joy! These “Korean-style” shrimp tacos remind me of something I’d choose when standing in line at my favorite food truck, so if you enjoy street food then you should MAKE THESE NOW. The sweetness of the coconut shrimp pairs perfectly with the spicy kimchi (made by Nasoya) slaw, and the sriracha mayo helps add some heat. These tacos will be on repeat all summer long!

Kimchi Slaw.JPG


  • 1 cup Nasoya Mild Kimchi

  • 1 tbsp Rice Vinegar

  • Napa Cabbage (I used red cabbage also)

  • Shredded Carrots

  • 1 tsp coconut sugar

  • Green Onions

  • Sriracha Mayo (Combine #vegan mayo + sriracha)

  • Coconut Shrimp (I used Trader Joe’s frozen brand)

  • Wheat Tortilla Shells

To Make:

  1. Cook frozen shrimp according to package instructions.

  2. Use knife to dice kimchi and toss with cabbage and carrots. Add rice vinegar and coconut sugar and toss until well combined.

  3. Dice green onions and set aside.

  4. Heat tortilla shell over medium high heat with a little coconut oil in frying pan.

  5. Assemble tacos by placing a layer of coconut shrimp, then a layer of kimchi slaw. Top with green onions and a drizzle of sriracha mayo.

* I received product from Nasoya #sponsored

Kimchi Slaw 2JPG.JPG