Crispy Shrimp Tacos Recipe

Prep shrimp

Peel and devein the shrimp if needed; pat dry with paper towels. Season lightly with 0.25 tsp salt and 0.25 tsp black pepper.

Make batter

In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 0.5 tsp baking powder, 1 tsp smoked paprika, 0.5 tsp cumin, 0.5 tsp garlic powder and 0.5 tsp salt. Slowly whisk in cold sparkling water (about 3/4 cup) until a smooth, slightly thick batter forms—thicker than tempura but still pourable. Keep batter cold by placing bowl in a larger bowl with ice if possible.

Fry shrimp

Heat vegetable oil in a deep skillet or medium pot to 350°F (175°C). Working in batches, dip shrimp into batter letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes until golden and crispy and shrimp are opaque. Use a slotted spoon to transfer to a paper towel–lined tray; sprinkle with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining shrimp.

Prepare potatoes: halve any larger baby potatoes so pieces are roughly 1–1.25 inches. Parboil in salted boiling water for 6–8 minutes until just tender. Drain and let steam-dry for a minute.

Crisp potatoes: Toss potatoes with 1 tbs olive oil, 0.75 tsp kosher salt, 0.25 tsp black pepper and 0.5 tsp chili powder. Heat a nonstick or cast-iron skillet over medium-high heat. Add potatoes cut-side down and cook, undisturbed, 4–6 minutes until deeply golden and crisp. Flip and cook 2–3 more minutes. Transfer to a plate and keep warm. If you prefer, roast at 425°F (220°C) for 20–25 minutes tossed in oil and seasonings until crispy.

Optional finish: Lightly smash a few potatoes with the back of a spoon in the pan to create extra crispy edges for textural contrast in the tacos.

Roast tomatoes, garlic, and chile: Place tomatoes, garlic cloves (unpeeled), and serrano on a hot dry skillet or under broiler, turning occasionally, until charred and soft (8–10 minutes). Let cool slightly.

Blend salsa: Peel the garlic, place tomatoes, garlic, serrano (seed if you want milder salsa), 1/4 cup chopped white onion, 2 tbs cilantro, 1 tbs lime juice, 0.5 tsp salt and 0.5 tsp olive oil into a blender or food processor. Pulse briefly to a coarse salsa (leave some texture). Taste and adjust salt or lime as needed. Chill or keep at room temperature.

Make crema: Whisk together 1/2 cup sour cream (or Mexican crema), 1 tsp lime juice, 1/2 tsp lime zest and 0.25 tsp salt until smooth. If too thick, thin with 1–2 tsp water.

Warm tortillas: Heat a dry skillet over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a towel to stay warm.

Assemble tacos: Lay a warmed tortilla on a plate. Place 1 gem lettuce leaf or a portion if lettuce is large. Add 2–3 pieces of crispy shrimp, 2–3 halved crispy potatoes (or 1–2 smashed pieces), 1–2 tbs salsa roja, a drizzle (about 1 tbs) of lime crema, and a sprinkle (about 1–2 tbs) of crumbled queso fresco. Repeat for remaining tortillas.

Garnish & serve: Top each taco with a few cilantro leaves and a squeeze of lime. Serve immediately with extra salsa roja and crema on the side.