Ssamjang Shrimp Tacos with Cabbage Crunch

Ingredients

• 12 oz large shrimp, peeled and deveined
• 3 tbsp ssamjang
• 1 tbsp soy sauce
• 1 tbsp neutral oil (or sesame oil)
• 2 cups small cabbage, finely shredded
• 1 tbsp lime (or lemon) juice
• 4 small tortillas (corn or flour)
• 1 clove garlic, minced(optional)
• 2 tbsp green onion, sliced(optional)

Instructions

1. 1

   Prep (15 minutes total): Pat shrimp dry. In a bowl, mix ssamjang with soy sauce and (if using) minced garlic. Toss shrimp with the ssamjang mixture until coated.

2. 2

   Cook (12 minutes total): Heat oil in a skillet over medium-high heat. Add shrimp in a single layer and sear 2–3 minutes per side until pink and just cooked through. Remove to a plate.

3. 3

   Assemble: Toss shredded cabbage with lime juice. Warm tortillas briefly in the same skillet (about 30–60 seconds each).

4. 4

   Serve: Pile shrimp into tortillas, top with cabbage crunch, and finish with green onion (if using).