Name: Shrimp Tacos with Wakame and Piri Piri Mayonnaise with broccolini and radish salad with miso dressing
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 8 piece Mini tortillas; 240 g Shrimp; 3 teaspoon Piri piri seasoning; 1 piece Avocado; 50 g Wakame; 1 piece Red onion; 1 bunch Radish; 100 g Broccolini; 25 g White miso paste; 1 sachet(s) Gomashio; 2 tablespoon Sunflower oil; 2 tablespoon White wine vinegar; 1 teaspoon Sugar; 1 teaspoon [Reduced salt] soy sauce; 1.5 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

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Recipes

Shrimp Tacos with Wakame and Piri Piri Mayonnaise

with broccolini and radish salad with miso dressing

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Allergens:

Tarwe

•Gluten

•Schaaldieren

•Sesamzaad

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

4 piece

Mini tortillas

(Contains: Tarwe, Gluten May be present: Mosterd, Soja)

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

1 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

Energy (kJ)3418 kJ

Calories817 kcal

Fat42.6 g

Saturated Fat5.6 g

Carbohydrate71.9 g

Sugar14.1 g

Dietary Fiber6.9 g

Protein31.4 g

Salt5.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Grill or Frying Pan

•Salad Bowl

•Wok or sautépan

•Paper Towel

•Small Bowl

Cooking Steps

Thinly dice half the radish.
In a bowl, combine half of the white wine vinegar with the sugar. Transfer the diced radish to the bowl and season to taste with salt, then toss well to combine.
Set aside until serving, stirring occasionally.
Cut the rest of the radish into quarters. Half the broccolini lengthways. Chop the onion.

Heat a drizzle of sunflower oil in a grilling or frying pan over medium-high heat.
Grill the rest of the radish, the broccolini and half of the onion for 4 - 5 minutes. Season with salt and pepper. Remove from the heat and let cool down a bit. Keep the pan for step 3.
Meanwhile, in a salad bowl, combine the white miso paste with the soy sauce and the rest of the white wine vinegar. Season with pepper to taste.

Pat the shrimp dry with kitchen paper. Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat.
Fry the shrimp with half of the piri piri seasoning* for 3 minutes. Season with salt and pepper, then remove from the pan and set aside.
In the meantime, halve and pit the avocado, then remove the skin and slice the flesh. Transfer to a bowl, smash the avocado with a fork, and combine with the rest of the onion.
Heat the tortillas in the same frying pan for 1 - 2 minutes per side.

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

In a small bowl, combine the mayonnaise with the rest of the piri piri seasoning. Add a splash of water to loosen it up a bit.
Add grilled vegetables to the salad bowl and combine with the dressing.
Fill the tortillas with the smashed avocado, pickled radish, wakame and shrimp. Drizzle on the piri piri mayo.
Serve the tortillas with the broccolini salad alongside. Garnish with the gomashio.

Did you know... radish leaves are not only edible, but they're also full of calcium, iron, vitamin A and vitamin C. This actually makes them healthier than the radishes themselves! Simply wash the leaves and mix them into your salad.