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Szechuan Shrimp Tacos with Cool Cucumber Slaw

Jenn | Peas and Crayons
  • 20 minutes
  • Serves 4

INGREDIENTS

12 oz

Shrimp, fresh or frozen

1

1//4 english cucumber, paper thin

1/3

Bell pepper

1/4 cup

Carrots

2 cloves

Garlic

1/2 tsp

Ginger

2 tbsp

Green onion

1/4 cup

Chili sauce, sweet

1

Honey

2 tbsp

Soy sauce, reduced-sodium GF

2 tsp

Sriracha chili sauce

1/2 tsp

Red pepper flakes

1

Sesame seeds

2 tbsp

Rice vinegar, seasoned

1 tsp

Sesame oil

4

Corn tortillas