Shrimp Tacos Recipe
Shrimp tacos with chipotle mayonaise and shredded red cabbage
Ingredients
- 2/3 cup mayonnaise
- 7.5 oz. can chipotle peppers in adobo sauce, pureed
- 1 egg white
- ¼ cup plus 2 Tbsp. all purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 2 Tbsp. cornstarch
- ½ tsp. salt
- ½ tsp. parsley
- ½ tsp. paprika
- ¼ tsp. baking powder
- ¼ tsp. garlic powder
- 1/8 tsp. baking soda
- ½ cup water
- 1 Lb. shrimp, peeled, deveined, with tails removed (approximately 30 –
- 35 shrimp)
- 10 (6 inch) flour (for gluten-free try Bob's Red Mill flour used by Disney) tortillas
- 3 cups shredded red cabbage
- ¾ cup favorite salsa verde
Chipotle Mayonnaise
Shrimp Tempura
Shrimp Tacos
Instructions
- Mix mayonnaise and pureed chipotle peppers in a medium bowl until
- smooth.
- Cover and refrigerate.
- Heat about 2 inches of vegetable oil to 375 degrees in a deep
- fryer.
- Beat egg white in a small bowl until frothy and light. Do not
- overbeat. Set aside.
- Mix together flour (for gluten-free try Bob's Red Mill flour used by Disney), cornstarch , salt, parsley, paprika, baking
- powder garlic powder, and baking soda in a large bowl. Add water and
- egg white; mix until smooth.
- Add Shrimp and toss until fully covered with batter.
- Drop 6 – 8 at a time in hot oil. Do not overcrowd. Fry 2 – 3
- minutes or until golden brown and crispy. Drain on paper towels.
- Spread 1 heaping Tbsp. of chipotle mayonnaise on flour (for gluten-free try Bob's Red Mill flour used by Disney) tortilla and
- place 3 shrimp down middle.
- Top with small handful of cabbage and drizzle with salsa verde.
Chipotle Mayonnaise
Shrimp Tempura
Shrimp Tacos