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Paratha Crispy Shrimp Taco

Yield 24 14-oz. servings

Ingredients

  • 6 lb. Breaded Shrimp
  • 1 1/2 lb. GFS Canola Oil Pan Coating Spray
  • 24 ct. Paratha Bread
  • (Recipe) Curtido-Salvadoran Slaw

    Ingredients

      • 2 lb. Shredded Colored Cabbage
      • 8 oz. Markon Medium-Shredded Carrots
      • 2 oz. Green Onion, diced
      • 6 oz. GFS Distilled White Vinegar
      • 2 tsp. Trade East Leaf Oregano
      • 1/2 tsp. Trade East Crushed Red Pepper
      • Trade East Salt, to taste
      • Trade East Pepper, to taste

      Preparation

      Combine the cabbage, carrots, green onions, vinegar, oregano and crushed red pepper in a stainless-steel mixing bowl. Season to taste with salt and pepper. Mix together thoroughly. Transfer to a nonreactive storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    24 oz. (Recipe) Curtido-Salvadoran Slaw
  • 1 1/2 lb. Markon Roma Tomatoes
  • 2 1/4 lb. Avocados, trimmed and diced
  • (Recipe) Lime Sour Cream

    Ingredients

      • 1 qt. GFS Sour Cream
      • 1 ct. Lime, zested and juiced
      • 2 tsp. Trade East Grilling Dust Seasoning

      Preparation

      1. Combine the sour cream, lime zest, juice and seasoning in a stainless-steel mixing bowl and mix thoroughly.

      2. Transfer to a nonreactive storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    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.