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

    Ingredients

    Orange-Cilantro Salad

    Yield: 24 servings

    • Ingredients
      Amount
    • Tomatoes, diced
      13 oz.
    • Oranges, peeled, seeded, diced
      11 oz.
    • Red onion, diced
      2 ½ oz.
    • Green onion
      1 ½ oz.
    • Kikkoman Less Sodium Soy Sauce
      6 Tbsp.
    • Cumin, ground
      1 ½ tsp.
    • Black pepper
      ½ tsp.

    Black Bean Salad

    • Ingredients
      Amount
    • 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

    • Ingredients
      Amount
    • 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.