Fusion food for me is always a hit or miss, either I love it, or I can’t stand the sight of it. This dish, however, is one that I adore, a perfect mix of South East Asian and Mexican cuisine, a light, sweet, and delicious taco.
You need: 1 1/2 lb large raw shrimp; 1 tbsp crushed dried chiles; 2 cloves garlic; 2 tbsp honey; 1 tbsp rice vinegar; 1 tsp oil; 1/2 tsp salt; 10 corn or wheat tortillas; (OPTIONAL: 2 blood orange; 1/2 mango; 1/4 red onion; 1/2 lime; 1 jalapeno; 1 clove garlic)
How to make this:
- Peeled and cleaned the shrimp, then dry the shrimp with paper towel
- Heat up a large pan with oil on medium high, sear each side of the shrimp for 1 min, then add the dried chiles, minced garlic, honey, rice vinegar and salt
- Saute the shrimp for another 2 min,
- OPTIONAL: Peel the blood orange & mango, cut them into 1/2 inch chunks, then finely mince the red onion, jalapeno, and garlic, then mix everything together with the juice of half of a lime
- Serve the shrimps on some toasted tortillas, the blood orange salsa (optional), with chopped cilantro (optional), you can also sprinkle on some chilli powder or hot sauce of your choice
