Tacos are a great canvas for myriad flavors — and these Thai Chile Shrimp Tacos with Salsa Macha and Guacamole are a great way to introduce fusion cuisine to your customers.
Recipe created in partnership with Chef Ian Ramirez on behalf of Kikkoman.
The Salsa Macha:
1¼ c. olive oil
60g peanuts
55g dried chipotle peppers, stemmed, seeded and chopped or broken
16g dried guajillo peppers, stemmed, seeded and chopped or broken
8g chile de arbol, stemmed, seeded and chopped or broken
15g sesame seeds
2g Mexican oregano
2 T. Kikkoman® Rice Vinegar
1 t. salt
Heat oil to about 300°F in a medium saucepan. Add garlic and toast for one minute. Add the chiles, sesame seeds and oregano; cook for one minute more. Remove from heat and add vinegar and salt; blend until smooth but not a puree. It should still be a little chunky and the oil should still separate.
The Thai Chile Salsa Macha:
½ c. Kikkoman® Sushi Sauce Unagi Tare
½ c. sliced Thai chiles
3 T. Salsa Macha (recipe above)
Juice of 1 lime
Mix all ingredients together in a medium bowl.
The Panko Crusted Shrimp:
1 lb. flour
½ t. salt
½ t. garlic powder
½ t. smoked paprika
½ t. ground cumin
½ t. ground coriander
1 lb. peeled and deveined shrimp
3 eggs, beaten
1¼ c. Kikkoman® Panko Bread Crumbs
Vegetable oil
Stir together flour, salt, garlic powder, paprika, cumin and coriander. Toss shrimp in flour mixture, then into the eggs and then coat with panko. Fry in oil until shrimp are golden brown and cooked through. Remove from oil and toss with enough Thai Chile Salsa Macha to coat.
For Serving:
Steamed jasmine rice, Arroz Mexicano or Arroz Amarillo
Cubed avocado
Radish slices
Chopped jalapeño peppers
Finger limes or lime wedges
Cilantro leaves
Fresh tortillas
Guacamole
Place shrimp on a bed of desired rice. Then top with garnishes. Serve with extra Thai Chile Salsa Macha, guacamole and fresh tortillas.
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To learn more about how fusion dishes are heating up Latin restaurant menus, see our story “Fabulous Fusion: Global ingredients and culinary traditions combine to create new takes on ethnic dishes” here.