SHRIMP TACOS WITH CABBAGE SLAW RECIPES

Steps:

• Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.) 
• Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt. 
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate. 
• Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days. 

Steps:

• Cook 1 cup semi-pearled farro or wheat berries, rinsed, in a medium pot of boiling salted water, maintaining a simmer and stirring occasionally, until tender but not mushy, 20–35 minutes, depending on grain. Drain well and set aside. (Alternatively, skip the cooking and use 2 cups leftover cooked grains.)
• Meanwhile, make the gochujang mayo. Mix ⅓ cup Kewpie mayonnaise, 4 tsp. gochujang (Korean hot pepper paste), 1½ tsp. honey, 1 tsp. gochugaru (coarse Korean red pepper powder), ½ tsp. unseasoned rice vinegar, ½ tsp. mirin, ½ tsp. pure or toasted sesame oil, ¼ tsp. kosher salt, and several cranks of freshly ground black pepper in a small bowl to combine. Taste and add more gochujang and gochugaru for a spicier sauce or more honey and sesame oil for a milder version.
• Next, make the cabbage slaw. Whisk remaining 3 Tbsp. unseasoned rice vinegar, 2 Tbsp. mirin, 2 tsp. honey, and a few pinches of salt and pepper in a large bowl until smooth. Thinly slice ½ small head of red cabbage (about 1½ lb.). (You should have about 4 heaping cups.) Add to bowl with dressing and massage cabbage with your hands until softened and evenly coated, about 30 seconds. Taste and season with more salt and pepper if needed. Thinly slice 2 scallions; set aside for serving.
• Spread 1 lb. large shrimp, peeled, deveined, tails removed, out onto a small rimmed baking sheet (a large plate also works). Season liberally with salt and pepper and toss to coat. Return shrimp to a single layer.
• Sprinkle ⅓ cup cornstarch evenly over shrimp. Using your hands, press cornstarch into each shrimp so that they’re evenly and fully coated.
• Heat ¼ cup vegetable oil in a large nonstick skillet over high. Once oil is hot, reduce heat to medium-high and, using tongs, carefully arrange shrimp in a single layer in pan (you may need to work in batches and add more oil). Cook, adjusting heat if needed and turning once, until barely golden brown, about 2 minutes per side. Transfer shrimp to a wire rack.
• To serve, divide farro and cabbage among bowls, leaving any juices from cabbage behind, then scatter shrimp over. Top with gochujang mayo, toasted sesame seeds, and reserved scallions. Do ahead: Farro can be cooked and gochujang mayo and cabbage slaw can be made 3 days ahead; cover and chill separately.