Banh Mi Style Shrimp Taco

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.