Banh Mi Style Shrimp Taco
Culinary Corner » Banh Mi Style Shrimp Taco
DifficultyBeginner
ShareTweetSaveBigOven
Banh Mi Style Shrimp Taco Recipe
Yields10 ServingsPrep Time20 minsCook Time5 minsTotal Time25 mins
For the Bahn Mi Vegetables
 2 cups Daikon Radish Matchstick
 1 cup Carrot Matchstick
 1 cup Julienne Red Pepper
 1 each Julienne Jalapeno
 1 qt Cherry Habanero
 1 cup Cilantro Chopped
For the Mango Rajilli
 1 cup Mango Puree
 1 cup Rajilli Sauce
For the Mango Pico De Gallo
 2 cups Mangos, cubed
 2 each Roasted Jalapeno
 ½ cup Roasted Pepper
 1 each Lime Juice
 ¼ cup Chopped Cilantro
 Salt & Pepper, to taste
For the Sriracha Aioli
 2 cups Mayonnaise
 ½ cup Sriracha Sauce
 2 oz Honey
For the Tacos
 120 pcs Craft Batter Shrimp
 20 pcs Corn Tortillas
For the Bahn Mi Vegetable
1

Mandolin Julienne the Peeled Daikon and Carrots. Thin Julienne the Jalapeno Peppers Red Pepper.

2

Combine julienne Vegetables with Cherry Habanero Pickling Juice and submerge for at least 1 hour. Drain, reserving liquid for another use. Toss vegetable with Cilantro. Set Aside

3

Combine Mango Puree and Rajilli. Whisk to incorporate. Store in Squeeze Bottle.

4

Combine all ingredients for Mango Pico and toss gently. Set Aside.

5

Whisk ingredients for Sriracha Aioli. Store in Squeeze Bottle.

For Final Assembly
6

Deep Fry Shrimp 4 minutes. Toss with Mango Rajilli to coat. Keep warm.

7

Char Tortillas over open flame and keep warm.

8

To Assemble: In a taco holder, fill each tortilla with 2 oz. matchstick pickled vegetable, topped with 4 shrimp and 2 tablespoons of Mango Pico. Drizzle with Sriracha Aioli.

 

ARE YOU LOOKING TO SOURCE NEW FOOD PRODUCTS FOR YOUR BUSINESS? LET'S CONNECT!

 

Category,

Ingredients

For the Bahn Mi Vegetables
 2 cups Daikon Radish Matchstick
 1 cup Carrot Matchstick
 1 cup Julienne Red Pepper
 1 each Julienne Jalapeno
 1 qt Cherry Habanero
 1 cup Cilantro Chopped
For the Mango Rajilli
 1 cup Mango Puree
 1 cup Rajilli Sauce
For the Mango Pico De Gallo
 2 cups Mangos, cubed
 2 each Roasted Jalapeno
 ½ cup Roasted Pepper
 1 each Lime Juice
 ¼ cup Chopped Cilantro
 Salt & Pepper, to taste
For the Sriracha Aioli
 2 cups Mayonnaise
 ½ cup Sriracha Sauce
 2 oz Honey
For the Tacos
 120 pcs Craft Batter Shrimp
 20 pcs Corn Tortillas

Directions

For the Bahn Mi Vegetable
1

Mandolin Julienne the Peeled Daikon and Carrots. Thin Julienne the Jalapeno Peppers Red Pepper.

2

Combine julienne Vegetables with Cherry Habanero Pickling Juice and submerge for at least 1 hour. Drain, reserving liquid for another use. Toss vegetable with Cilantro. Set Aside

3

Combine Mango Puree and Rajilli. Whisk to incorporate. Store in Squeeze Bottle.

4

Combine all ingredients for Mango Pico and toss gently. Set Aside.

5

Whisk ingredients for Sriracha Aioli. Store in Squeeze Bottle.

For Final Assembly
6

Deep Fry Shrimp 4 minutes. Toss with Mango Rajilli to coat. Keep warm.

7

Char Tortillas over open flame and keep warm.

8

To Assemble: In a taco holder, fill each tortilla with 2 oz. matchstick pickled vegetable, topped with 4 shrimp and 2 tablespoons of Mango Pico. Drizzle with Sriracha Aioli.

Notes

Banh Mi Style Shrimp Taco
IngredientsDirections