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Recipe
Garlic Shrimp Tacos with Orange-Cilantro Salsa and Black Bean Salad
Ingredients (Yield: 24 servings)
6 pounds peeled and deveined tiger shrimp, tails removed3/4 cup Kikkoman Less Sodium Soy Sauce
4 ounces garlic, minced
6 tablespoons orange juice
3/4 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups vegetable oil
48 white corn tortillas (7-inch)
3 pounds diced avocados
Orange-Cilantro Salsa (recipe follows)
12 cups shredded iceberg lettuce
Black Bean Salad (recipe follows)
24 orange wedges
24 cilantro sprigs
Instructions
In bowl, mix shrimp with soy sauce, garlic, orange juice, pepper and salt. Cover and refrigerate at least 10 minutes or up to 8 hours.For each serving, to order: In small skillet over medium-high heat, heat 1 tablespoon oil. Add 4 ounces drained shrimp to skillet; toss just until opaque throughout. Remove from heat; set aside. Over open flame lightly char 2 tortillas on both sides. Fill each tortilla with 1 ounce avocado, half the shrimp, 2 tablespoons Orange-Cilantro Salsa (recipe follows) and 1/4 cup lettuce. Fold over tortillas to make tacos and plate with 1/2 cup Black Bean Salad. Garnish with 1 orange wedge and 1 cilantro sprig.
To make Orange-Cilantro Salsa: In bowl, mix 13 ounces diced tomatoes, 11 ounces peeled, seeded and diced oranges, 2 1/2 ounces diced red onion, 1 1/2 ounces chopped green onions 1 ounce chopped cilantro; 6 tablespoons soy sauce, 1 1/2 teaspoons ground cumin and 1/2 teaspoon black pepper. Season with salt. Cover and refrigerate at least 30 minutes for flavors to blend. (Yield: about 6 cups)
To make Black Bean Salad: In bowl, mix 4 pounds, 4 ounces drained canned black beans, 1 1/2 cups distilled white vinegar, 10 ounces diced red bell peppers, 1/2 cup soy sauce, 2 ounces chopped green onions, 3/4 ounce chopped cilantro, 2 teaspoons minced garlic; 2 teaspoons ground cumin and 1/4 teaspoon black pepper. Cover and refrigerate 1 hour to blend flavors. Season with minced jalapeño and salt. (Yield: about 12 cups)
