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:

1. Peeled and cleaned the shrimp, then dry the shrimp with paper towel
2. 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
3. Saute the shrimp for another 2 min,
4. 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
5. 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