Szechuan Shrimp Tacos

Instructions

1. Prepare the shrimp
   In a bowl, toss the shrimp with 2 tablespoons of crushed Szechuan peppercorns and a pinch of salt. Let marinate for 10 minutes while preparing other ingredients.
2. Make the Szechuan sauce
   In a small bowl, whisk together the minced garlic, grated ginger, Szechuan chili oil, soy sauce, rice vinegar, and honey. Set aside.
3. Prepare the slaw
   In a medium bowl, combine the sliced purple cabbage, julienned carrot, most of the green onions (reserve some for garnish), and half of the cilantro. Toss with 1 tablespoon of the prepared sauce and set aside.
4. Cook the shrimp
   Heat vegetable oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and opaque. Pour in the remaining Szechuan sauce and toss to coat. Cook for another minute until the sauce slightly thickens.
5. Warm the tortillas
   Heat the corn tortillas in a dry skillet for about 30 seconds per side or wrap them in a damp paper towel and microwave for 30 seconds until warm and pliable.
6. Assemble the tacos
   Place a spoonful of the cabbage slaw onto each warm tortilla. Top with several pieces of the Szechuan shrimp. Sprinkle with the remaining green onions and cilantro.
7. Serve immediately
   Garnish the tacos with the remaining Szechuan peppercorns and serve with lime wedges on the side for squeezing over the tacos just before eating.