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Shrimp and Vegetable Asian Tacos Recipe

Shrimp and Vegetable Asian Tacos recipe


This is a yummy dish with shrimp, eggs, and veggies wrapped in a tortilla. It's like a taco but with Asian flavors. You cook the shrimp and eggs, then mix with ginger, green onions, mushrooms, and cabbage. Wrap it up and it's ready to eat!


2 tablespoons toasted sesame oil
450 grams raw peeled shrimp
1/4 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1 tablespoon soy sauce
1 tablespoon minced ginger root
1 medium bunch green onions, thinly sliced
1/4 teaspoon garlic powder
300 grams shredded cabbage
200 grams sliced cremini mushrooms
8 small corn tortillas
4 tablespoons hoisin sauce


Thaw shrimp if frozen and pat dry with paper towels.
Heat 1 tablespoon sesame oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook until opaque, about 3 minutes. Transfer to a plate.
In a bowl, whisk eggs with soy sauce. In the same skillet, add another tablespoon of sesame oil. Pour in the egg mixture and scramble until set. Transfer eggs to the plate with shrimp.
In the skillet, add remaining sesame oil, ginger, green onions, and garlic powder. Cook until fragrant, about 1 minute.
Add mushrooms and cabbage to the skillet. Cook until vegetables are tender, about 4 minutes.
Return shrimp and eggs to the skillet. Add 2 tablespoons hoisin sauce and stir to combine. Cook until heated through.
Warm tortillas in a dry skillet or microwave.
Assemble the tacos by dividing the shrimp and vegetable mixture among tortillas. Drizzle with remaining hoisin sauce and serve.

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