Shrimp Tacos (Tacos de Camarones) with Purple Cabbage and Chipotle Mayonnaise
Tara's Multicultural Table recipe - Mexican
- Prep time
- 30 min
- Cook time
- 2 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons lime juice
- 2 chipotle chiles (from can of chipotles in adobo)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Vegetable oil (for frying)
- 1 egg white
- 1/4 cup + 2 tablespoons all purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 12 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon baking soda
- 1/2 cup water
- 1 pound large shrimp (peeled, deveined, and tails removed)
- 10 (6 inch) flour tortillas
- 3 cups shredded red cabbage
- 3/4 cup salsa verde
- Chipotle Mayonnaise
Instructions
- 1
Chipotle Mayonnaise: In a blender, add lime juice, chipotle chiles, mayonnaise, and sour cream. Blend until completely smooth and incorporated. Refrigerate until tacos are ready to serve.
- 2
In a deep skillet or deep fryer, add vegetable oil until 2 inches deep. Place over medium heat or 375 degrees F.
- 3
In a small bowl, beat the egg white until frothy.
- 4
In a medium bowl, whisk together flour, cornstarch, salt, parsley, paprika, baking powder, garlic powder, and baking soda. Mix in water and frothy egg white until smooth. Toss in shrimp until coated.
- 5
Once oil reaches 275 degrees F, fry shrimp, a few at a time to not overcrowd, until golden brown and cooked through, 2-3 minutes. Remove with slotted spoon onto towel lined plate and repeat with remaining shrimp.
- 6
To assemble, place flour tortilla on plate. Top with about 3 shrimp and some red cabbage. Drizzle with salsa verde and chipotle mayonnaise. Serve hot with lime slices.