Protein Swap | Korean Shrimp Tacos with Hot Honey Mayo
Watermelon Radish & Chayote Slaw
Cooking time
10 minutes
Servings
2/4
Calories
790 /serving
Seafood tacos are a breeze. Taking inspiration from the Korean coast, sesame-spiced shrimp nestle into sweet-hot mayo (add as much gochujang as you can take). A stunning slaw takes shape with finely sliced watermelon radish and chayote stung by rice vinegar.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Watermelon radish
- 1 Chayote
- 30ml Rice vinegar
- 15g Gochujang
- 60ml Mayonnaise
- 7g Honey
- 6 Wheat flour tortillas
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Eggs • Sesame • Shrimp • Soy • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Microwave
Oil
Peeler
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
5 g
Sodium
2740 mg
Total Carb
75 g
Sugars
18 g
Protein
32 g
Fibre
6 g
Preparation
Cook the tilapia
- Pat the tilapia dry; season with ⅔ of the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
- Transfer to a plate and flake into large pieces.
Mise en place
- Meanwhile, peel, quarter and thinly slice the watermelon radish.
- Peel, halve and thinly slice the chayote.
Make the gochujang-honey mayo
- In a small bowl, combine the mayo, gochujang (add ½ for medium spicy), ½ the honey and the remaining spices.
Make the slaw
- In a large bowl, combine the watermelon radish, chayote, vinegar, remaining honey, a drizzle of oil and S&P.
Warm the tortillas & serve
- Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
- Divide the tortillas between your plates.
- Spread with the gochujang-honey mayo.
- Top with the slaw and tilapia. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
