
Crispy Shrimp Tacos
with Kimchi Mayo & Watermelon Radish Salad
890 cals
35 mins
Description
There are few things that don’t work in a taco, but whatever the filling, radish is often the finishing touch. Hot pink watermelon radish shows up just in the nick of wintertime, when we most need rose-coloured glasses. You’ll slice this blushing beauty into a refreshing salad with cucumber, cabbage and punchy kimchi-gochujang mayonnaise. It’s the perfect foil for battered shrimp, tossed with our Seoul-inspired spice blend and coated in panko before being oven-baked to golden. With a squeeze of citrus, a sprinkle of scallions and more spicy mayo, your Mexican-Korean fusion tacos are ready to roll.
Contains:
Eggs, Sesame, Shrimp, Soy, Wheat
Ingredients
for 2 servings
(Double for 4 portions)
285g Shrimp
2 Scallions
1 Lime (or lemon)
1 Cucumber
100g Shredded green cabbage
1 Watermelon radish
90ml Mayonnaise
76g Panko
33g Kimchi
15ml Gochujang
6 Wheat flour tortillas
12g Savoury Seoul-Style spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Nutrition
Total fat | 47g |
Saturated Fat | 7g |
Sodium | 2300mg |
Total carbs | 85g |
Sugar | 14g |
Protein | 33g |
Fibres | 11g |
Recipe Instructions





