Grilled Shrimp Tacos With Wasabi Mayo

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

Shrimp:
1 lb (500 g) extra-large shrimp (about 20 to 24), shelled and cleaned
3 tbsp (45 mL) teriyaki sauce
Sauce:
1/2 cup (125 mL) light mayonnaise
2 tsp (10 mL) prepared wasabi (or more, to taste)
Salsa:
1/2 English cucumber, halved, seeded and sliced
1 tbsp (15 mL) red onion, finely chopped
3 tbsp (45 mL) fresh cilantro, chopped
1 tbsp (15 mL) pickled sushi ginger, chopped
1 ripe avocado
1 tsp (5 mL) salt
1 tsp (5 mL) hot sweet chili sauce
8 6-inch (15-cm) flour tortillas
2 cups (500 mL) romaine lettuce, shredded

 

Directions

  1. Toss shrimp with teriyaki sauce. Cook on a hot barbecue or grill pan until shrimp is opaque and starts to curl. Reserve.
  2. For the sauce, combine mayonnaise with wasabi.
  3. For the salsa, combine cucumber with onion, cilantro and ginger. Dice avocado and add to the mix. Add salt and chili sauce. Mash together slightly.
  4. Wrap tortillas in foil and warm in a 300°F (150°C) oven for 15 minutes, or until warm and easy to roll.
  5. To assemble, arrange tortillas on a work surface. Drizzle the centre of each tortilla with about
  6. 1 tbsp (15 mL) sauce. Arrange 2 or 3 shrimp across the centre of each. Top with salsa and shredded lettuce.
  7. Roll each tortilla up tightly.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:3793

Grilled Shrimp Tacos With Wasabi Mayo
Grilled Shrimp Tacos With Wasabi Mayo