One-Pan Sweet & Spicy Cashew Shrimp Tacos
with Gochujang Sauce & Tangy Slaw
One day, Sweet and Spicy Cashew Pork was feeling extra saucy (hoisin and gochujang will do that) and went shopping. “Ooh, check me out! This flour tortilla wrap is fabulous!” Yup, that’s how SSCP got a taco makeover. And like any outfit, no taco is complete without accessories. We crowned the whole ensemble with crunchy slaw and a sprinkle of cilantro. After all, good taste is always in fashion!
1 unit
Lime
¼ ounce
Cilantro
10 ounce
Shrimp
()
1 teaspoon
Garlic Powder
2 tablespoon
Hoisin Sauce
()
1 ounce
Gochujang Sauce
()
4 ounce
Coleslaw Mix
2 tablespoon
Mayonnaise
()
6 unit
Flour Tortillas
()
1.5 ounce
Cashews
()
Salt
Pepper
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
• Wash and dry produce. • Quarter lime. Pick cilantro leaves from stems.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and garlic powder. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it’ll finish cooking in the next step). Carefully drain any excess grease from pan.
Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp (no need to break up into pieces!) or beef for pork.
• Add hoisin, gochujang, and ¼ cup water (1⁄3 cup for 4 servings) to pan with pork. Cook, stirring often, until sauce has thickened and pork is cooked through, 2-3 minutes. • Turn off heat; stir in cashews and a squeeze of lime juice. Taste and season with salt and pepper if desired.
• While pork cooks, in a medium bowl, toss coleslaw mix with mayonnaise, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lime juice, and a pinch of salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates. Fill with pork filling, slaw, and cilantro leaves. Serve with remaining lime wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
