Crispy Shrimp Taco

Battered and pan fried shrimp, pickled jalapeno and cabbage slaw, honey-chipotle aioli, avocado, flour tortillas

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20 min

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Recipe Ingredients

  • (a) marinated shrimp, marinated cremini mushroom
  • (b) red cabbage, pickled jalapeno, carrot
  • (c) honey chipotle aioli
  • (d) corn tortilla
  • (e) avocado
  • (f) beer batter

Equipment Needed

  • scissors
  • 2 plates with paper towel
  • mixing bowl
  • wooden spoon
  • skillet or saute pan
  • fork
  • bowls

Recipe Directions

  1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
  2. Place the shrimp (a) on a plate lined with paper towel. Season with a pinch of salt and pepper. Let the shrimp drain on the paper towel while you make the slaw.
  3. Add the cabbage, red onion, carrot, and pickled jalapeno (b) to to a mixing bowl. Season with a pinch of salt and pepper. Pour the honey chipotle aioli (c) over the vegetables. Gently toss with tongs or your hands. Set aside. (Note: Save the aioli container for later to discard the oil after frying the shrimp).
  4. Wrap the flour tortillas (d) in a dish towel or paper towel and set aside.
  5. Cut the avocado (e) in half length-wise by piercing the avocado with a paring knife until you hit the pit. Then run your knife along one side. Turn the avocado over and repeat. To open the avocado
  6. hold it in both hands and twist each hand in opposite directions. Remove the pit. Pick up one half and cut 1/2 inch thick slices, without cutting through the skin. Insert the edge of a spoon between the skin and the flesh of the avocado and scoop all the way around. Place the avocado slices in a bowl. Season with a pinch of salt and pepper.
  7. Pour oil into a skillet or saute pan until there is a 1/4 inch of oil in the pan. Heat the pan on medium heat for 3 minutes. Pour the beer batter (f) into a bowl. Add the shrimp to the beer batter and submerge to coat the shrimp with batter. Use a fork to transfer the shrimp from the batter to the hot pan in batches (be careful of oil splatter). Fry the shrimp for 60 seconds then gently turn over and fry for another 60 seconds (or until golden brown). Remove from the pan and place on another plate lined with paper towel. Continue doing this in batches until all of the shrimp are fried. Season the cooked shrimp with a pinch of salt and pepper.
  8. Warm the tortillas wrapped in paper towel for 30-45 seconds in your microwave.
  9. We recommend building a taco by spooning the vegetable slaw on a tortilla, then adding pieces of avocado and shrimp on top.
  10. Enjoy! (Note: when the oil has cooled, pour into the aioli container).

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