Teriyaki Tempura Shrimp Taco

Crispy fried panko crusted shrimp drizzled with Sweet Baby Ray's Teriyaki Glaze inside a hot fresh flour tortilla top with Ken's Mexi-Slaw and served with a fresh lime wedge.


3 3 flour tortillas

9 panko breaded shrimp

3 tbsp Sweet Baby Ray's Teriyaki Wing Sauce

3 fl oz Ken's Mexi-Slaw

1 lime wedge


1. Place shrimp in deep fryer until golden brown with an internal temperature of 145F and drain.

2. Place flour tortillas on flat top grill for 30 seconds on each side and remove to service plate.

3. Fill each tortilla with 3 each shrimp, drizzle with 1 tablespoon of Teriyaki Glaze and top with 1 fluid ounce of Mexi-Slaw.

4. Serve with a fresh lime wedge.