Garlic Shrimp Tacos with Orange-Cilantro Salsa and Black Bean Salad

FM Staff

YIELD: 24 servings

Orange Cilantro Salsa (yield: 6 cups):
13 oz. tomatoes, diced
11 oz. oranges, peeled, seeded and diced
2 1/2 oz. red onions, diced
1 1/2 oz. green onions, chopped
1 oz. cilantro, chopped
6 Tbsps. light soy sauce
1 1/2 tsps. ground cumin
1/2 tsp. black pepper
to taste salt

Black Bean Salad: (yield: 12 cups):
4 lbs., 4 oz.canned black beans, drained
1 1/2 cups distilled white vinegar
10 oz. red bell peppers, diced
1/2 cup light soy sauce
2 oz. green onions, chopped
3/4 oz. cilantro, chopped
2 tsps. garlic, minced
2 tsps. ground cumin
1/4 tsp. black pepper
to taste salt and minced jalapeno
6 lbs. tiger shrimp, peeled and deveined, tails removed
3/4 cup soy sauce
4 oz.garlic, minced
6 Tbsps. orange juice
3/4 tsp. black pepper
1/2 tsp.salt
1 1/2 cups vegetable oil
48 each white corn tortillas (7")
3 lbs. avocados, diced
1 lb., 2 oz. iceberg lettuce, shredded
24 each orange wedges
24 each cilantro sprigs

Recipe and photo from Kikkoman International, Inc.