Mexic-Asian Taco Night

I love Mexican food.  There is nothing fluffy or witty that I can say about it but it is so delish!  Although when you are fighting 90-100 degree heat heavy Mexican food just doesn’t sit too well.  Tonight was one of those nights, I worked a little late, it was hotter than hell and I was hungry.  It was the type of hungry where you are torn between wanting carne asada or sushi takeout.  On the drive home I thought….why not both?...and the Asian Shrimp Taco was born.

Taco Ingredients:

Deveined, Peel Raw Shrimp

S&P

Garlic Powder

Dried Parsley

Fish Sauce

Thai Sweet Chili Sauce

Lo-So Soy Sauce

Fresh Cilantro

Fresh Lime

Wonton Crisps

Special Sauce

Rinse and pat shrimp dry – season with S&P, garlic powder, dried parsley.  Sear in medium-high heat pan with EVOO.  Cook for a few minutes and flip.  Add a few dashes of soy, fish sauce and sweet thai chili sauce.  Cook for an additional 5-7 minutes on medium-low heat. 

Special Sauce

Wasabi Cream

Sour Cream

Lime

Fresh grated ginger

Mix all ingredients together in bowl, served chilled and spread onto taco prior to serving.

Spoon shrimp mixture onto warm soft tortillas, drizzle with special sauce and top with cilantro, shredded carrots and crispy wontons.  Fabu-lasian!