Chef Tom Fraker
Asian Style Shrimp Street Tacos
Asian Style Shrimp Street Tacos
Rated 5.0 stars by 1 users
Category
Entree
Servings
10 tacos
Prep Time
25 minutes
Cook Time
5 minutes
Author:
Chef Tom Fraker
Ingredients
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1/4 cup Seasoned Rice Vinegar
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2 teaspoons Tamari
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1/2 Lime - juiced
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1 splash Sesame Oil
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Sea Salt and Freshly Ground Pepper - to taste
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20 Street Taco Tortillas
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1 pound Raw Peeled & Deveined Shrimp
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4 tablespoons Extra Virgin Olive Oil
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1 1/2 tablespoons Honey
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1 1/2 tablespoons Soy Sauce
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1 Lemon - Zested
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2 teaspoons Cilantro
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2 teaspoons Thyme
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1/8 teaspoon Sea Salt
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1/8 teaspoon Freshly Ground Pepper
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3 cloves Garlic
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1/4 teaspoon Chili Flakes
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8 oz. Melissa’s Napa Cabbage - shredded
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4 oz. Melissa’s Bok Choy Leaves - shredded
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1/2 Melissa’s Perfect Sweet Onion - sliced very thin
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1/2 Carrot - shredded
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1/2 Red Bell Pepper - julienned
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1 Serrano Chile - minced
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Fresh Cilantro - chopped; to taste
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2 teaspoons Melissa’s Fresh Organic Ginger – minced
For the Shrimp
For the Slaw
Directions
In a bowl, combine the shrimp and all the shrimp ingredients. Refrigerate for an hour.
Meanwhile, in a large bowl, combine the napa cabbage and the next 7 ingredients.
In another bowl, whisk together the vinegar and the remaining slaw ingredients.
Pour the vinegar mixture into the cabbage bowl and mix well. Refrigerate for 1 hour to let the flavors meld.
Prepare a hot grill. Grill the shrimp, about 1-2 minutes per side, until opaque and cooked through. Chop the shrimp.
To make the tacos, add some of the chopped shrimp to 2 tortillas (one on top of the other) and top that with the slaw. Continue with the rest of the tortillas.
Filed in:
Asian Style Shrimp Street Tacos,
Bok Choy Leaves,
Cilantro,
Entree,
Honeycomb,
Napa Cabbage,
Organic Bell Peppers,
Organic Carrots,
Organic Ginger,
Organic Lemons,
Organic Limes,
Peeled Garlic,
Perfect Sweet Onion,
Serrano Peppers,
Tacos,
Thyme
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