YIELD: 24 servings
Orange Cilantro Salsa (yield: 6 cups):
13 oz. tomatoes, diced
11 oz. oranges, peeled, seeded and diced
2 1/2 oz. red onions, diced
1 1/2 oz. green onions, chopped
1 oz. cilantro, chopped
6 Tbsps. light soy sauce
1 1/2 tsps. ground cumin
1/2 tsp. black pepper
to taste salt
Black Bean Salad: (yield: 12 cups):
4 lbs., 4 oz.canned black beans, drained
1 1/2 cups distilled white vinegar
10 oz. red bell peppers, diced
1/2 cup light soy sauce
2 oz. green onions, chopped
3/4 oz. cilantro, chopped
2 tsps. garlic, minced
2 tsps. ground cumin
1/4 tsp. black pepper
to taste salt and minced jalapeno
6 lbs. tiger shrimp, peeled and deveined, tails removed
3/4 cup soy sauce
4 oz.garlic, minced
6 Tbsps. orange juice
3/4 tsp. black pepper
1/2 tsp.salt
1 1/2 cups vegetable oil
48 each white corn tortillas (7")
3 lbs. avocados, diced
1 lb., 2 oz. iceberg lettuce, shredded
24 each orange wedges
24 each cilantro sprigs
- For the salsa: Mix all salsa ingredients in a bowl, cover and refrigerate at least 30 minutes.
- For the black bean salad: Mix all salad ingredients in a bowl, cover and refrigerate 1 hour. Season as needed with minced jalapeno and salt.
- For the shrimp: In a 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 a small skillet over medium-high heat, heat 1 Tbsp. oil. Add 4 oz. drained shrimp to skillet; toss just until opaque throughout. Over open flame, lightly char 2 tortillas on both sides. Fill each tortilla with 1 oz. avocado, half the shrimp, 2 Tbsps. salsa and 1/4 cup lettuce. Fold over tortillas to make tacos and plate with 1/2 cup back bean salad. Garnish with orange wedge and cilantro sprig.
Recipe and photo from Kikkoman International, Inc.
