Mongolian Shrimp Tacos
Yields: 10 tacos
Ingredients
- Cole Slaw
- 10 ounce bag broccoli cole slaw
- 1 jalapeno, finely chopped
- 1 garlic clove, minced
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- Dash of salt
- Dash of pepper
- Mongolian Shrimp Tacos
- 1 pound shrimp, peeled and deveined
- 1.25 cups NEW P.F. Chang's® Home Menu Sauce - Mongolian
- Cole slaw
- 1 avocado
- 10 tortillas, fajita size
- 1 tablespoon olive oil
Instructions
- Place 1 pound of shrimp into a sealable bag with 1 cup NEW P.F. Chang's® Home Menu Sauce - Mongolian. Let marinate for 30 minutes.
- Prepare the cole slaw. Add your 10 ounce cole slaw bag contents into a bowl with 1 clove minced garlic, 1 finely chopped jalapeno (remove seeds before chopping if you do not want too much heat), 1 tablespoon lime juice, 2 tablespoons mayonnaise, 1 tablespoon honey and a dash of salt and pepper. Mix ingredients together and let soak while the shrimp marinates. Stir again before serving.
- On a medium high heat, add 1 tablespoon olive oil to a pan and add shrimp. Cook for 2 minutes, flip shrimp and cook another 2 minutes. Add in .25 cup NEW P.F. Chang's® Home Menu Sauce - Mongolian to shrimp and give a good toss to distribute sauce evenly. Remove from heat.
- Dice your avocado.
- Build your tacos. Place the cole slaw on the bottom of each tortilla, place 5-6 shrimps on top, and add a few avocado pieces.
- Preparation time: 30 minutes
- Cook time: 5 minutes