Wasabi Shrimp Sushi Tacos
With crisp, wasabi pea battered shrimp, citrusy avocado and cucumber salsa, tangy sriracha mayo and sweet and spicy sweet chili sauce- these Wasabi Shrimp Sushi Tacos have all the flavor of a delicious sushi roll, wrapped up in a fun little taco.JUMP TO RECIPE
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If you love sushi and tacos as much as me, you’re going to love these Wasabi Shrimp Sushi Tacos! They’ve got all the great flavor of your favorite tempura shrimp sushi roll, all nestled into a quick and delicious taco.
The combo of the wasabi battered shrimp, citrusy avocado and cucumber salsa and the sweet and spicy sauces make these delectable tacos hard to resist. And with a quick and easy batter and fry, you’ll be in taco heaven in no time.
Making the wasabi batter for the shrimp
The batter for the Wasabi Shrimp Sushi Tacos is super simple, and utilizes finely ground wasabi peas for added texture and flavor. Simply grind up some wasabi peas, mix them with a bit of cornstarch and sparkling water and voila, your batter is ready to go.
You can use a spice grinder or a food processor. The spice/coffee grinder is super easy and I highly recommend getting yourself one if you don’t already have one. You can use it to grind up fresh coffee beans and spice blends on the fly, and it’s compact and easy to clean. This is the one I use all the time and I love it!
All the fixins- prepping the tacos
Before you get to dipping and frying the shrimp, I recommend getting your salsa, mayo and lettuce ready.
I start by slicing the romaine ultra-thin for shredded, bite size pieces and quartering a lime for serving. Next- it’s chopping up the ingredients for the salsa. lastly, I’ll whisk up the sriracha mayo and pop it in the fridge until it’s taco time. With all that out of the way, all that’s left to do is fry the shrimp and char the tortillas. I like to fry up all the shrimp, and while those rest and cool briefly, I will quickly char my tortillas on both sides by setting them over a direct flame on my stove burner for SECONDS on each side. It not only warms the tortillas, but gives them great flavor as well.
When all the shrimp is done and the tortillas are nice and charred, it’s finally taco time! Break out your salsa, sauces and lettuce and enjoy!
If you make my Wasabi Shrimp Sushi Tacos, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Love tacos as much as me? Give my Crockpot Carnitas Tacos a try!
Wasabi Shrimp Sushi Tacos
- spice grinder or food processor
- cooling rack and sheet pan
- 18 medium or large shrimp, peeled and deveined
- canola oil for frying*
- 1 cup shredded romaine lettuce, for serving
- 6 small tortillas- white corn or flour*
- prepared Sweet Chili Sauce, for serving*
- lime wedges, for serving
Wasabi Batter for Shrimp
- 1/2 cup cornstarch
- 1/2 cup wasabi peas, finely ground*
- 1/2 cup plain sparkling water
- 1/2 cup mayonnaise
- 1 1/2 tbsp sriracha
- 1/2 tbsp rice vinegar
Avocado Cucumber Salsa
- 1 medium avocado, cut into small cubes
- 1/3 cup finely chopped cucumber
- the juice and zest of one small lime
- Make the salsa by combing the avocado, cucumber and lime zest and juice in a small bowl. Set aside. 2. Make the Sriracha Mayo by whisking together the mayonnaise, sriracha and rice vinegar in a small bowl until smooth. Place in the refrigerator until ready to use. 3. Make the batter for the shrimp. In a spice grinder or food processor, grind the wasabi peas until finely ground into a powder, and no large pieces remain. 4. Add to ground wasabi peas to a bowl with the cornstarch, and whisk to combine. Add water and whisk until a cohesive batter forms. 5. Fry the shrimp. Set a cooling rack over a sheet pan near your work station. Heat about 1” of oil in a large, deep frying pan or cast iron skillet over medium-high heat for about 3-4 minutes, until shimmering and hot. To check if oil is ready, drop a small about of batter into the hot oil. If it floats right to to the top, the oil is ready. 6. Once your oil is ready, dip each of the shrimp into the batter, then immediately drop into the hot oil. Fry shrimp (in batches, careful not to overcrowd the pan) over medium-high heat, flipping once, about 1-2 minute per side, until juts crisp and lightly browned. Remove shrimp and drain on a cooling rack set over a sheet pan. 7. Serve the tacos. I like to use white corn tortillas, and char them over an open flame on the stove top on both sides, but you can use warmed tortillas or flour tortillas as well. Layer the tacos with shrimp, sriracha mayo, sweet chili sauce, salsa, shredded lettuce and lime wedges. 3 tacos per serving.
I fry my shrimp in canola oil, but any neutral oil with a high smoke point is fine for this recipe.
White corn or flour tortillas in a small/street taco size are recommended for this recipe.
I like to add a little dollop of sweet chili sauce to my tacos. Maggi is my favorite.
I feel it is easiest to grind the wasabi peas in a spice grinder, like this one that I own and love. BUT- you can also use a food processor, it just may take a bit longer to get them finely ground. You want them pulverized so they blend seamlessly into the batter with the cornstarch.
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