Here is fusion cooking at its best, a blend of Southwest and Far East flavors. The Aroma Wok makes the work quick and simple. Tofu sticks are also a great and easy accompaniment. The key is to have all your ingredients measured and ready. Then it is a go….. to great flavor and presentation!
10-12 corn tortillas, warmed and set aside
1 lb shrimp, peeled, deveined and cut into bite sized pieces
2 tbsp oil
1 medium red bell pepper, large dice
2 tbsp lemon grass, minced fine
1 ½ tbsp fish sauce
2 tbsp garlic, minced
1-2 Thai chili peppers, thinly sliced
½ cup jicama, cut into matchsticks
1 cup shredded carrot and cabbage slaw
3-4 tomatoes, chopped
1 large mango, diced
2 green onions, diced
1 small bunch of cilantro, leaves chopped
Heat the oil in the Aroma Wok and set temperature to medium high heat. Stir fry the bell pepper 1-2 minutes or just until tender. Add lemon grass, fish sauce, garlic and chili peppers and cook for an additional one to two minutes or until fragrant. Add shrimp, cooking just until they are no longer pink. Turn off heat while stirring in the jicama and cabbage. Spoon the shrimp filling into each tortilla and garnish with tomato, mango, green onion, cilantro and lime wedges.
TOFU STICKS with Avocado Cream
1 pkg extra firm tofu, drained well and pressed dry
1 egg, beaten well
1 c gluten free bread crumbs, as needed
Cut tofu into strips and dip into egg wash. Coat with bread crumbs and refrigerate for twenty minutes. Heat additional oil in wok and fry until crisp and golden brown.
1 large avocado, mashed
¼ c sour cream
Salt, pepper and fresh lime juice
Combine all ingredients and season to taste.
Over To You
What’s your version of gluten free taco? Share and inspire us 🙂