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Kiwi Shrimp Banh Mi Tacos

Kiwi Shrimp Banh Mi Tacos

Makes 8 soft tacos

For the carrot daikon cucumber quick pickle:
2/3 cup carrot matchsticks
2/3 cup white daikon radish matchsticks
2/3 cup cucumber matchsticks*
1/4 cup rice vinegar
4 teaspoons granulated sugar
generous pinch of salt

For the taco filling:
12 ounces medium shrimp, cooked and peeled
4 green kiwifruit, halved and sliced**
1/2 cup red onions, thinly sliced
4 teaspoons lime juice
2 teaspoons fish sauce

For the spicy mayonnaise sauce:
1/4 cup mayonnaise***
2 – 4 teaspoons Sriracha Chile sauce

2 tablespoons cilantro leaves, packed (for garnish)

8 six-inch flour tortillas

1. Make the quick pickle: Toss the carrots, daikon, and cucumber matchsticks with the salt, sugar and vinegar in a medium-size glass or ceramic bowl (do not use a metal bowl, as the vinegar will take on a metallic taste).  Let them sit at room temperature for at least 30 minutes.

2. Make the taco filling: When the quick pickle is done marinating, add the shrimp, kiwifruit, red onions, lime juice, sugar, and fish sauce.

3. Make the spicy mayonnaise sauce: Mix together the mayonnaise and Sriracha Chili Sauce in a small bowl.  Start with a small amount of the Sriracha and increase it until you reach the heat level that you like and are comfortable with.

4. Assemble the tacos: Heat a skillet over medium heat.  Place a tortilla in the pan, warm briefly, and then turn it over to heat the other side.  Repeat with the remaining tortillas.  Spoon a portion of the taco filling onto the center of each tortilla.  Drizzle a bit of the spicy mayonnaise sauce over the filling and garnish with cilantro leaves.  Fold one side of the tortilla over the filling and serve.

Recipe Notes:

* I prefer to use Japanese cucumbers.  If I can’t find those, I use pickling cucumbers or English cucumbers.  This is because they have very thin skin that does not have to be peeled off, the flesh of the cucumber is sweeter, and they have little to no seeds.

** Gold kiwifruit would also be fantastic in this recipe.  If they are in season, I would suggest going for the gold! (Yes, pun intended . . . sorry!)

*** Use reduced-fat mayonnaise to cut back on fat and calories without losing flavor!