Gochujang Shrimp Tacos

Ingredients

• 1.25 lb Raw shrimp
• 12 item Corn tortillas
• 2 tbsp Gochujang
• 3 cup Green cabbage
• 1 item Cucumber
• 0.5 cup Greek yogurt
• 2 item Lime
• 1 tbsp Sesame seeds
• 1 tsp Garlic powder
• 0.5 tsp Ground ginger
• 0.5 tsp Black pepper
• 0.5 tsp Gochugaru
• 0.5 tsp Kosher salt

Directions

1. Mix gochujang with a splash of water and part of the lime juice.
2. Sear shrimp in a hot skillet until almost cooked, then glaze with gochujang mixture; cook shrimp until opaque and firm, or 145°F at the center; remove promptly to prevent toughness.
3. Shred cabbage and thinly slice cucumber.
4. Mix yogurt with remaining lime for crema.
5. Fill warm tortillas with vegetables, shrimp, crema, and sesame.

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