Jicama slaw, chipotle mayo, tomatoes, pickled onions, scallions, queso fresco

In a small bowl, mix together the mayonnaise and minced chipotle in adobo sauce. Set aside.

Prepare the Chipotle Mayo

In a separate bowl, combine the julienned jicama, shredded cabbage, diced tomatoes, pickled onions, and chopped scallions. Toss to combine.

Make the Jicama Slaw

In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, and paprika. In another bowl, whisk the egg and milk until combined.

Prepare the Shrimp

Dip each shrimp in the egg mixture, then coat with the flour mixture. Ensure each shrimp is evenly coated.

Bread the Shrimp

In a large skillet, heat the cooking oil over medium-high heat. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

Fry the Shrimp

Warm the corn tortillas in a skillet or microwave. Place a few fried shrimp on each tortilla, top with jicama slaw, drizzle with chipotle mayo, and sprinkle with crumbled queso fresco.

Assemble Tacos

Serve the tacos immediately, garnished with extra scallions if desired.

Serve

Shrimp, peeled and deveined

Jicama, julienned

crispy shrimp taco

Recipe information

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