Street Tacos: Bang Bang Shrimp
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
5” flour tortilla | 3 | oz. (wt) |
Evercrisp Battered Shrimp (1 Portion) | 6 | pieces |
Bang Bang Sauce (PREP) | 1.5 | oz. (wt) |
Slaw | 1.5 | oz. (wt) |
Sriracha Lime Aioli (PREP) | 3 | teaspoon |
Pico De Gallo (PREP) | 3 | teaspoon |
Buffalo Sauce | 3 | teaspoon |
Pickled Onions (PREP) | .75 | oz (wt) |
Cilantro | .05 | oz (wt) |
- TOOLS: Mixing Bowls, tongs
- HOLD TIME: to order
- Recipe Instructions:
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. In deep fryer at 350°C, fry 1 portion of Evercrisp Battered Shrimp (6 pieces) until internal temperature of 145°F is reached (use temperature probe)
- 2. Once Shrimp is fully cooked, remove from fryer and drain excess oil. Transfer to mixing bowl and add Bang Bang Sauce, tossing to incorporate.
- 3. Place flour tortillas on flat top for 5 seconds on each side, to warm.
- 4. Place flour tortillas into the taco rack.
- 5. Next, spread evenly into each taco. Add: dry coleslaw mix, buffalo sauce, sriracha lime aioli, bang bang shrimp (2 pieces each taco), pico, pickled onions, & chopped cilantro - all spread evenly across the taco.
- 6. Ensure rim plate is clean.
- Serve Immediately
- Allergy Information
- TBD