Asian Shrimp Tacos

Cooking with Books

Asian Shrimp Tacos
Asian Shrimp Tacos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For Rice

  • 1

    cup sushi rice

  • 1 1/4

    cup water

  • For Sriracha Mayonnaise

  • 3

    tablespoons mayonnaise

  • 2

    tablespoons honey

  • 1

    tablespoon Sriracha

  • 1

    tablespoon soy sauce

  • For Herb Salad

  • 1/4

    cup fresh cilantro leaves

  • 2

    small carrots, grated

  • celery leaves

  • For Shrimp

  • 8-10

    shrimp, peeled and deveined

  • 1

    inch piece fresh ginger, thinly sliced

  • 3

    garlic cloves, thinly sliced

  • For Tacos

  • 3

    Mission Soft Tortillas

  • Sriracha Mayonnaise

  • Sushi Rice

  • Herb Salad

  • Ginger Garlic Shrimp

Directions

For the sushi rice: 1.Rinse the rice in running water until water runs clear. Place rice and 1 1/4 cup water in a small pot over high heat. Bring to a boil, reduce heat to low and cover. Cook until rice is tender. For the Mayonnaise: 2.Whisk together mayonnaise, honey, Sriracha, and soy. Fold into warm sushi rice. Reserve. For salad: 3.Toss cilantro and celery leaves with grated carrot and season with salt and a drizzle of oil (sesame oil would work well here.) For shrimp: 4.Heat a saucepan with 2 tablespoons vegetable oil and cook the ginger and garlic for 2 minutes. Add shrimp and cook until pink, making sure to not overcook. Assembly of tacos: 5.Using a small circle cutter, cut mini-rounds from the soft tortillas and warm them up in oven or cast iron pan. Place herb salad on bottom, top with spicy sweet sushi rice, and ginger garlic shrimp. Decorate with fresh cilantro and serve with lime wedges and extra Sriracha mayonnaise.

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