Don’t wait for Taco Tuesday to make this easy recipe for Shrimp Tacos with Baby Bok Choy Slaw. Sweet, spicy, succulent shrimp pairs well with the crunchy bok choy, and it all comes together in about 30 minutes, for a wonderful weeknight meal.
Makes 6-8 tacos
Baby Bok Choy Slaw:
In a small bowl, mix together all the ingredients for the spice mix. Clean and devein the shrimp. Toss shrimp with olive oil and sprinkle the spice mix over both sides of the shrimp. Refrigerate shrimp.
Make the slaw: Add sliced Baby Bok Choy, shredded carrot and chopped mango to a large salad bowl. In a separate small bowl, make a dressing of the rice vinegar, soy sauce, honey, sesame oil and chili sauce. Set dressing aside, but refrain from dressing the slaw until right before serving.
If using soft tortillas, grill them lightly over a gas flame, or in a fry pan. It only takes about 45 seconds per side to get a nice char. This small extra step adds a ton of flavor!
Using a cast iron skillet over medium heat, cook the shrimp about 2-3 minutes per side or until they are cooked and have a pinkish color.
Dress and toss the slaw, assemble the tacos by placing a spoonful of slaw and a couple of shrimp in each charred tortilla, and enjoy! Offer lime wedges to squeeze some juice over each taco.