Fusion Shrimp Tacos with Wakame & Avocado
with piri piri mayonnaise & miso-dressed broccolini salad
Wakame is a type of kelp that grows in the cold waters of the northwest Pacific Ocean. This edible seaweed has a unique, robust flavour with a hint of sweetness and a silky texture.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 piece
Mini tortillas
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
120 g
Shrimp
(Contains: Schaaldieren)
1.5 teaspoon
Piri piri seasoning
½ piece
Avocado
25 g
Wakame
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
½ piece
Red onion
½ bunch
Radish
50 g
Broccolini
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
Not included in your delivery
½ tablespoon
Sunflower oil
1 tablespoon
White wine vinegar
½ teaspoon
Sugar
½ teaspoon
[Reduced salt] soy sauce
¾ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Thinly slice half of the radishes and transfer to a bowl.
- Add the sugar and half of the white wine vinegar to the bowl. Season with salt, mix well and set aside, stirring occasionally.
- Chop the onion and quarter the rest of the radishes.
- Halve the broccolini lengthways, or cut any larger pieces into quarters.
- 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.
- Fill the tortillas with the mashed avocado, the pickled radish, the wakame and the shrimp.
- Drizzle with the piri piri mayonnaise.
- Garnish with the gomashio and serve the broccolini salad alongside.
