Prep & Bake Banh Shrimp Tacos
Includes recyclable aluminum tray
- Shellfish
- Eggs
- Sesame
- Wheat
- Soy
For these banh mi–inspired tacos, dark meat chicken is seasoned with garlic-ginger scallion paste and lemongrass puree before being baked, then tossed in hoisin sauce. The savory-sweet filling is tucked into warm tortillas along with zippy Sriracha mayo. Quick-pickled radishes and carrots add tangy crunch and fresh cilantro brings brightness to every bite.
Ingredients
2 ounce
Lemongrass Puree
4 ounce
Shredded Carrots
10 ounce
Shrimp
(Contains: Shellfish)
5 teaspoon
Rice Wine Vinegar
1 unit
Oven-Ready Tray
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
3 unit
Radishes
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 teaspoon
Sriracha
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees.
-
Rinse shrimp* under cold water, then pat very dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, garlic-ginger scallion paste, lemongrass puree, salt, and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.
-
While chicken bakes, wash and dry produce.
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Trim and thinly slice radishes into rounds. Roughly chop cilantro.
-
In a small bowl, combine mayonnaise and Sriracha.
-
In a medium microwave-safe bowl, whisk together vinegar, 1 TBSP sugar (2 TBSP for 4 servings), a big pinch of salt, and pepper until sugar and salt are dissolved. Stir in radishes and carrots. Cover with plastic wrap; microwave for 45 seconds.
-
Carefully remove plastic wrap; set aside to pickle, stirring occasionally, until ready to serve.
-
Wrap tortillas in damp paper towels; microwave until warm and pliable, 30-60 seconds.
-
Toss shrimp with hoisin sauce until coated.
-
Divide tortillas between plates. Fill with a layer of Sriracha mayo, shrimp, drained pickled veggies, and cilantro. Serve.
