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A Japanese-American riff on classic fajitas! Shrimp are spiced and seared, then served over a bed of Japanese rice with fajita-style peppers and onions. The tacos are paired with a creamy cilantro sauce to add another layer of bright flavor and tie the whole dish together. Build your tacos and dig in!

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Nutritional facts

Protein

29g

Carbs

101g

Calories

650

Fat

13g

Ingredients

Canola and Olive Oil BlendYellow Bell PepperCorn TortillaRed OnionCorianderOnion PowderGarlic PowderCalrose RiceShrimpBlack PepperCilantroGarlicSweet PaprikaKewpie MayonnaiseKosher SaltJalapeno PeppersTomatilloLemon JuiceGreen Bell PepperRed Bell PepperGinger Powder

Reviews

4.4

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 389 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Would like it spicier.

Colin Seaman 路 02/12/25

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About Brandon Kida

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Executive Chef Brandon Kida brings a distinct vision that combines inspirations from his Japanese heritage and nostalgic flavors from his childhood in Los Angeles with refined French culinary technique. Using only the freshest ingredients from local farmers, fisheries, foragers, and producers, his menu tells the story of his global journeys: bold, layered flavors, graceful execution, flawless presentation, and a celebration of California's seasonal produce.

Following graduation from the Culinary Institute of America in Hyde Park, NY, in 2001, Kida sharpened his skills at L’Orangerie in Los Angeles and Lutèce in New York City. He then joined the opening team at Asiate at the Mandarin Oriental, New York, where he climbed the ranks to his first executive chef position before heading upstate New York to tend an eco-farm and run a Scandinavian kitchen before returning to the city to open Clement at The Peninsula New York, which under his leadership was awarded four stars by Forbes Travel Guide in 2015.

After 15 years of honing his craft, Kida returned to his hometown of Los Angeles to join Culinary Labs and helm Hinoki & the Bird as executive chef, where his imaginative, ingredient-centric focus has propelled the restaurant’s globally inspired, of-the-moment California fare to new heights. During his tenure with Culinary Labs, Kida has opened Sorra Hollywood, a rooftop dining concept, and Soprano, an Italian-American-inspired restaurant. In April 2020, Kida launched Go Go Gyoza, a handmade dumpling concept, and later in the year, Go Go Bird, offering LA-style fried chicken.

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