Paratha Crispy Shrimp Taco

24 14-oz. servings Yield

Ingredients

  • 6 lb. Breaded Shrimp
  • 1 1/2 lb. GFS Canola Oil Pan Coating Spray
  • 24 ct. Paratha Bread
  • 24 oz. (Recipe) Curtido-Salvadoran Slaw
  • 1 1/2 lb. Markon Roma Tomatoes
  • 2 1/4 lb. Avocados, trimmed and diced
  • 24 oz. (Recipe) Lime Sour Cream
  • 1 1/2 c. Cilantro

Preparation

1. Place 4 oz. of shrimp in a heated 350°F deep-fryer. Cook 2-3 minutes, or until golden-brown and just cooked through. Allow to drain. Slice each piece of shrimp in half. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.

2. Form the paratha bread into a taco-shell holder. Spread 1 oz. of curtido out on the bottom of the shell. Place the shrimp halves on top of the curtido. Drizzle 1 Tbsp. of lime sour cream on top of the shrimp. Sprinkle 1 oz. of tomatoes over the top of the shrimp.

3. Place 1 oz. of curtido on top of the shrimp and tomatoes. Sprinkle 1½ oz. of avocado over the top of the curtido. Sprinkle 1 Tbsp. of cilantro leaf pieces over the top of the curtido and avocados. Place on a warmed serving plate.