I made some fantastic Korean tacos tonight for friends visiting from California, and the flavor balance was perfect.
About 1 pound shrimp
2 tbsp soy sauce
1 tbsp rice wine
2 tbsp lemon juice
4 cloves minced garlic
Crushed red peper
A little ginger powder
A few grinds of fresh black pepper
A few shakes of Adobo seasoning
Combine all of these ingredients in a tupperware container, shake, and set aside to marinate.
You will also need:
Cilantro, tortillas (preferably corn), red onion, Sriracha, pepper jack cheese, and prepared kimchi (easy to get at an Asian grocer, or make yourself).
Meanwhile, prepare any sides (I did spanish rice and refried beans with organic salsa), cook your tortillas, chop up a good deal of cilantro and fresh red onion (I guess you’d want to sautee these, but I like them raw), and chop up some of the kimchi so it’s not in such big pieces. Shred the cheese.
Cook the shrimp in a skillet, stirring and sifting from time to time. When most of the liquid cooks out, you should be done.
Combining the ingredients is simple: tortilla, shrimp, cheese, kimchi, onion, cilantro, and a single line of Sriracha. These are really good, simple, tacos. And my friend said she DOES NOT like kimchi, but she thought it was great in these tacos.
That’s it! I’ll send a photo over.