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The Professional Chef Discovers Soy Sauce

Garlic-Shrimp Tacos with Orange-Cilantro Salsa and Black Bean Salad


Garlic-Shrimp Tacos with Orange-Cilantro Salsa and Black Bean Salad
Ingredients Amount
Orange-Cilantro Salad
Tomatoes, diced 13 oz.
Oranges, peeled, seeded, diced 11 oz.
Red onion, diced 2 ½ oz.
Green onion 1 ½ oz.
Cilantro, chopped 1 oz.
Kikkoman Less Sodium Soy Sauce 6 Tbsp.
Cumin, ground 1 ½ tsp.
Black pepper ½ tsp.
 
Black Bean Salad
Black beans, canned 4 lbs. 4 oz.
White vinegar, distilled 1 ½ cups
Red bell peppers, diced 10 oz.
Kikkoman Less Sodium Soy Sauce ½ cup
Green onions, chopped 2 oz.
Garlic, minced 2 tsp.
Cumin, ground 2 tsp.
Black pepper ¼ tsp.
Jalapeño, minced as needed
 
Tacos
Tiger shrimp, peeled and deveined 6 lbs.
Kikkoman Soy Sauce ¾ cup
Garlic, minced 4 oz.
Orange juice 6 Tbsp.
Black pepper ¾ tsp.
Salt ½ tsp.
Vegetable oil 1 ½ cups
White corn tortillas (7 inch) 48
Avocados, diced 3 lbs.
Iceberg lettuce, shredded 1 lb.
Orange wedges 24 ea.
Cilantro sprigs 24 ea.

Method

Orange-Cilantro Salsa

  1. In a bowl, mix diced tomatoes, oranges, red onion, green onion, cilantro, soy sauce, cumin, and pepper. Season with salt.

  2. Cover and refrigerate at least 30 minutes for the flavors to blend.

Black Bean Salad

  1. In a bowl, mix black beans, vinegar, bell peppers, soy sauce, green onions, cilantro, garlic, cumin, and black pepper.

  2. Cover and refrigerate 1 hour to blend the flavors. Season with minced jalapeño and salt, to taste.

For the Tacos

  1. In a bowl, mix shrimp with soy sauce, garlic, orange juice, pepper, and salt. Cover and refrigerate at least 10 minutes or up to 8 hours.

  2. For each serving, to order: In small skillet over medium-high heat, heat 1 tablespoon oil. Add 4 ounces drained shrimp to the skillet; toss just until opaque throughout. Remove from heat; set aside.

  3. Over open flame lightly char 2 tortillas on both sides. Fill each tortilla with 1 ounce avocado, half the shrimp, 2 tablespoons Orange-Cilantro Salsa and ¼ cup lettuce.

  4. Fold over tortillas to make tacos and plate with ½ cup Black Bean Salad. Garnish with an orange wedge and a cilantro sprig.

Yield: 24 servings

Source: Chef Tim Cushman for Kikkoman