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!
1 cup Nasoya Mild Kimchi
1 tbsp Rice Vinegar
Napa Cabbage (I used red cabbage also)
1 tsp coconut sugar
Sriracha Mayo (Combine #vegan mayo + sriracha)
Coconut Shrimp (I used Trader Joe’s frozen brand)
Wheat Tortilla Shells
Cook frozen shrimp according to package instructions.
Use knife to dice kimchi and toss with cabbage and carrots. Add rice vinegar and coconut sugar and toss until well combined.
Dice green onions and set aside.
Heat tortilla shell over medium high heat with a little coconut oil in frying pan.
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