Shrimp Taco with Spicy Kimchi Aioli, Coleslaw & Garlic
Submitted by: Louis Shatrau, Acosta Foodservice, Livonia, MI
The winning recipe from our Broker Spicy Kimchi Aioli Recipe Contest!
For the Asian Slaw:
1 cup Standard coleslaw mix (cabbage, carrot, and red cabbage)
1 oz Rice wine vinegar
1 Tbsp Sugar
1/2 tsp Ginger (fresh is better but powder can be used)
1/2 tsp Salt
1/2 Tbsp Black sesame seeds
For the Tacos:
Sesame Oil, for sautéing
1/2 tsp Tulkoff Chopped Garlic in Water
1/2 tsp Tulkoff Ginger Puree
12 Shrimp, peeled and deveined with the tail removed
1 cup Asian coleslaw mix
3- 4”x4′ Wonton wrappers, fried to make taco shell (deep fried at 350 until crispy)
1-2 oz Tulkoff Spicy Kimchi Aioli
To make the Asian slaw, combine all ingredients in a medium bowl. Cover and refrigerate until ready to serve.
In a large pan, sauté shrimp in sesame oil with garlic and ginger.
To assemble, place 3-4 shrimp in each wonton taco shell, top with Asian coleslaw and top with Kimchi Aioli. Sprinkle extra sesame seeds on top if desired, serve and enjoy!