Fusion Shrimp Tacos with Wakame & Avocado

• Heat a drizzle of sunflower oil in a frying pan or grill pan over medium-high heat.
• Fry the quartered radishes with the broccolini and half of the onion for 4 - 5 minutes.
• Season to taste with salt and pepper, then remove from the pan and set aside to cool.

• Pat the shrimp dry with kitchen paper.
• Heat a drizzle of olive oil in the same pan over medium-high heat.
• Fry the shrimp with half of the piri piri seasoning* for 3 minutes.
• Season to taste with salt and pepper, then remove from the pan and set aside.

*Take care, this ingredient is spicy! Use as preferred.

• Halve and pit the avocado, then remove the skin and slice the flesh.
• Transfer to a bowl and mash with a fork.
• Add the rest of the onion and mix well to combine.
• In a salad bowl, combine the miso paste* with the soy sauce and the rest of the white wine vinegar. Season to taste with pepper.

*Take care, this ingredient is salty! Use as preferred.

• In a small bowl, combine the mayonnaise with the rest of the piri piri seasoning and a splash of water.
• Heat the tortillas in the same pan for 1 - 2 minutes per side. 
• Transfer the fried vegetables to the salad bowl and toss well to combine with the dressing.