Tempura Shrimp Taco Recipe
crispy shrimp, lime crema slaw, pico de gallo, tangy ranch, flour tortillas
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Ingredients
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Tempura Shrimp Taco Ingredients
Method
Cooking Instructions
Prepare the Tempura Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and cold water until smooth. The batter should be slightly thick.
Heat the Oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Shrimp
Dip the shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the shrimp into the hot oil in batches, frying for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
Make the Lime Crema Slaw
In a bowl, combine the shredded cabbage, lime juice, and sour cream. Toss until the cabbage is well coated.
Assemble the Tacos
Warm the flour tortillas. Place a few pieces of fried shrimp on each tortilla, add a generous spoonful of lime crema slaw, top with pico de gallo, a drizzle of ranch dressing, and sprinkle with chopped cilantro.
Serve
Enjoy your Tempura Shrimp Tacos immediately while they're hot and crispy!
