Name: Banh Mi Style Shrimp Taco
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 10
Ingredients: 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; 1 cup Mango Puree; 1 cup Rajilli Sauce; 2 cups Mangos, cubed; 2 each Roasted Jalapeno; ½ cup Roasted Pepper; 1 each Lime Juice; ¼ cup Chopped Cilantro; Salt & Pepper, to taste; 2 cups Mayonnaise; ½ cup Sriracha Sauce; 2 oz Honey; 120 pcs Craft Batter Shrimp; 20 pcs Corn Tortillas

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

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

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

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

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

Whisk ingredients for Sriracha Aioli. Store in Squeeze Bottle.

For Final Assembly

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

Char Tortillas over open flame and keep warm.

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.