MINI TACOS WITH SOY AND GINGER DRESSED GRILLED SHRIMP

Ingredients

(6-8 servings)

For the dressing:
1/2 carrot sliced and boiled in 1/2 cup water
2 tablespoons fresh ginger, peeled and diced
1 tablespoon brown sugar
2 tablespoons Kikkoman Soy Sauce
3 tablespoons white balsamic vinegar
3 tablespoons extra-virgin olive oil

 

For tacos:
24 yellow corn tortillas cut out using cookie cutter circles, 2 inches (5 centimeters) in diameter
24 prawns marinated with 2 tablespoons olive oil
4 cups washed, dried and chopped lettuce

 

Dressing:
In a blender, blend all the ingredients, including the liquid that the carrot cooked in, until smooth.

Instructions

  1. Preheat oven to 350ºF.
  2. Put each mini tortillia within a small glass vessel and cook in the microwave for 30 seconds.
  3. Wait about 20 seconds to get them out of the cup and taking care to retain their concave shape, put them in the oven to crisp up for about 5 minutes.
  4. Using a grill pan, preheated to 350ºF, place prawns and cook covered until they begin to brown, about 5 minutes.
  5. Put the chopped lettuce in a bowl and add plenty of dressing and stir.
  6. To assemble the mini tacos, add lettuce and then shrimp to shaped tortilla.

     

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