Spicy Szechuan Shrimp Tacos with Cool Cucumber Slaw
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spicy Szechuan shrimp tacos with a cool cucumber slaw, combining Asian flavors with a taco format. Ready in under 20 minutes, these fusion tacos offer a balance of heat and crunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 oz shrimp ((fresh or frozen/thawed))
- 1/4 cup sweet chili sauce
- 2 TBSP reduced-sodium GF soy sauce
- 2 cloves garlic ((approx. 1 tsp minced))
- 2 tsp Sriracha
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp freshly grated ginger
- 1-2 tsp sesame oil for sautéing*
- 4-8 corn tortillas ((see notes))
- 2-3 TBSP chopped green onion for topping
- sesame seeds for topping (to taste)
- 1/4-1/2 cup shredded carrots
- 1//4 English cucumber (sliced paper thin)
- 1/3 bell pepper ((diced or sliced))
- 2 TBSP rice vinegar
- honey (to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 14m
- Cook
- 6m
- Sodium
- 750mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 397mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 14M
- SODIUM
- 750MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.