You know those meals where there’s no speaking involved and you kind of inhale your food like you’ve been starved for days?! THIS IS THAT MEAL! Shrimp Tempura Sushi Tacos are indescribable!
I made Shrimp Tempura Sushi Bowls last week and could not stop thinking about this SeaPak Frozen Tempura Shrimp.
SO crispy and delicious…I just HAD to have them again.
That’s when it hit me to make tacos, I impress myself every once in awhile 😉
How to Make Shrimp Tempura Sushi Tacos
In a shrimp tempura sushi roll you typically have tempura shrimp, rice, avocado, cucumber rolled with nori.
The corn tortilla will replace the nori, and I am leaving out the cucumber.
Also replacing avocado with guacamole since, duh…it’s tacos 🙂
First, cook the shrimp in the oven according to package directions or in the air fryer at 400 degrees for 15 minutes.
Remove the tails and let them cool slightly.
Let’s talk corn tortillas for a moment.
They need a minute or two in a skillet over medium heat with a small amount of oil.
My adult kids claim they don’t like corn tortillas, but that’s because they only ever had them straight out of the bag.
Warming them and getting a slight crisp is a game changer.
But, hey, this is your taco so if you prefer flour tortillas use those instead.
That nice char and slight crisp is what you want to serve.
First spread some guacamole in the center of each tortilla.
The some cooked Jasmine rice.
I saved some time and used the Uncle Ben’s Microwave Pouch, only 90 seconds and you have perfectly cooked rice.
Next a piece of the cooked tempura shrimp goes over the rice and guacamole.
Now comes the fun part…drizzling sriracha mayo and sweet soy glaze is a must!
You can find both in the Asian section of the grocery store.
Then toppings of choice such as sesame seeds, green onions, wasabi, and pickled ginger.
Fold the sides of your Shrimp Tempura Sushi Tacos and get ready for an explosion of flavor that you will thank me for 🙂
Holy guacamole (literally) the sauce combo…the crispy shrimp…the creamy guacamole and the perfectly cooked tortilla had me doing my happy kitchen dance like a fool.
I’ll gladly make a fool myself it means I can have these again real soon 😉
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Shrimp Tempura Sushi Tacos
Shrimp Tempura Sushi Tacos are an insanely delicious twist on tacos and sushi, this uses frozen tempura shrimp so they are simple to make
- 1 8.2 oz package SeaPack Frozen Tempura Shrimp
- 8 6 inch corn or flour tortillas
- 1 cup cooked Jasmine rice (I used one Uncle Ben's Jasmine Rice microwave pouch)
- 4 oz guacamole
- 4 oz sweet soy or ginger soy glaze (Asian section of store)
- 4 oz sriracha mayo (Asian section of store)
- Optional toppings: sesame seeds, green onions, pickled ginger, wasabi
Cook the frozen shrimp according to the package directions in the oven, or in the air fryer for 15 minutes at 400 degrees. Let the shrimp cool slightly and cut off the shrimp tails.
If using corn tortillas set a skillet over medium heat with a small amount of oil, cook each tortilla a minute per side or until desired crispiness. If using flour tortillas, warm for a few seconds in the microwave.
Make the tacos by spreading some guacamole down the center of each tortilla, top with rice, a piece of shrimp, and drizzle the soy glaze and sriracha mayo over top.
Serve with optional toppings such as sesame seeds, green onions, pickled ginger, wasabi if desired.