Hoisin Shrimp Street Tacos

Wrapping up (literally) my "All That and a Bag of Shrimps" mini series with this lean protein-packed super simple Hoisin Shrimp Street Taco recipe to whip up in no time, my friends.


  • 5 ounces Angel Hair Cabbage Mix (finely shredded cabbage)
  • 2 tablespoons real mayonnaise
  • 1/4 cup rice wine vinegar
  • 1/2 cup sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1 pound EZ Peel Jumbo Shrimp, thawed and shelled
  • 2 tablespoons oil
  • 1/2 bean sprouts
  • 2 tablespoons sliced scallions
  • 11 ounce package street taco flour tortillas
  • 1/2 cup hoisin sauce
  • Additional sliced scallions and toasted sesame seeds for garnish


  1. Whisk together mayonnaise, vinegar, sugar, sesame oil and sesame seeds.
  2. Add cabbage and toss to combine thoroughly.
  3. Heat oil in sauté pan over medium heat.
  4. Add shrimp and season with salt and pepper. Sauté shrimp just until opaque on one side, then turn and sauté on other side until opaque.
  5. Add bean sprouts and scallions and sauté briefly. Remove from heat.
  6. Wrap flour tortillas in paper towels, then dampen with water and warm in microwave.
  7. Lay out warm tortillas on work surface and spread with hoisin sauce.
  8. Top with sauteed shrimp and slaw.
  9. Garnish with additional sliced scallions and toasted sesame seeds.