For the mango ginger habanero glaze: In a large pot over medium heat, add sugar, unfiltered apple juice, apple cider vinegar, lime juice and 1 cup water. Stir until sugar dissolves. Add mango puree, ginger, red crushed pepper and habaneros. Stir well and bring to a boil. Reduce heat and simmer until mixture has cooked down to half the amount and is thick and sticky, 2 to 3 hours. Cool and transfer to a squirt bottle for easy application.
For the sweet lime pepper: Meanwhile, preheat the oven to 170 degrees F.
Spread the lime zest on a baking sheet and bake 1 hour, then blend into a powder with a high-powered blender.
Mix lime powder in a bowl with the sugar, salt and pepper and, boom, you got some Sweet Lime Pepper.
For the soy lime dressing: In a small bowl, whisk lime juice, soy, mirin, olive oil and sriracha. Transfer to a squirt bottle for easy application. Dressing tends to separate, so shake or stir before use.
For the slaw: Gather grated daikon in a ball or cheesecloth and squeeze out all the excess water. (Avoiding this step will lead to very wet tacos.)
Peel any bruised or wilted leaves from cabbage and thinly chop about 2 inches from the bottom, avoiding the core. Chop the scallions and carrots. Mix all ingredients in a large bowl and reserve for later.
For the yum yum shrimp tacos: Preheat a flat griddle or frying pan over medium-high heat. Oil pan with vegetable oil and drop shrimp in pan. Sprinkle generously with sweet lime pepper, then cook for 2 minutes. Flip and cover again with sweet lime pepper and cook for 2 minutes. Add some mango habanero glaze and toss shrimp until a little caramelization forms on the shrimp (being careful not to burn them), another 2 to 3 minutes.
Line 2 shells with a handful of the slaw, then add soy lime dressing. Add cilantro if using. Place shrimp atop the tacos, then top with sriracha.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.