MTT_1104_POOLSIDESHRIMPTACO_THUMBNAIL1.jpg

Tempura Fried Baja Shrimp Tacos

Make this Tonight - "Poolside Shrimp Taco Platter"

20
Prep Time
(Minutes)
4
Cook Time
(Minutes)

Ingredients

Tempura Fried Baja Shrimp Tacos

  • 6 medium (U16/20) shrimp, peeled & deveined
  • 1 box crispy Japanese tempura batter mix
  • 6 oz. sparkling water
  • Canola or vegetable oil, for deep frying
  • 6 4-inch corn tortillas
  • Cabbage & cilantro mix, recipe follows
  • Pico de gallo, recipe follows
  • Amarillo aioli, recipe follows
  • Crema, recipe follows
  • Pickled red onion, recipe follows
  • 1 oz cotija cheese, crumbled
  • Cilantro, leaves, for garnish

Cabbage & Cilantro Mix

  • 1/8 head green cabbage, julienned
  • 2 tablespoons cilantro, chopped

Pico de Gallo

  • 2 Roma tomatoes, seeded and chopped ¼” cubes
  • ¼ red onion, chopped ¼” cubes
  • 1 jalapeno, seeded and chopped 1/8”
  • 2 tablespoons cilantro, chopped
  • 1 lime, juiced
  • Kosher salt, to taste
  • Black pepper, to taste

Pickled Red Onion

  • 1 large red onion, thinly sliced into rings
  • ¾ cup red vinegar
  • ¼ cup water
  • 1 teaspoon salt
  • 1 tablespoon sugar

Aji Amarillo Aioli

  • ½ jar aji amarillo paste
  • 1 garlic clove
  • ½ lime, juice
  • ¼ cup whole milk
  • ½ cup blended oil (or canola/vegetable oil)
  • Kosher salt, to taste.

Crema

  • ¼ cup Mexican crema
  • ¼ cup mayo
  • ½ lime, juice
  • Kosher salt, to taste

Steps

Tempura Fried Baja Shrimp Tacos

  1. Thread the shrimp on a short wooden skewer, about the length of the shrimp fully stretched.
  2. One shrimp per skewer, start with the fat end and stretch the shrimp flat with the skewer running to its tail.
  3. Whisk tempura batter with sparkling water (6 oz. sparkling water per 16 oz. tempura batter) until no lumps appear.
  4. Fill a deep pot with 4 - 5 inches of oil and heat to 350F.
  5. Dip skewered shrimp into tempura batter and fry until golden, 3-4 minutes.
  6. Remove the skewers and set them aside.
  7. Lightly dip tortillas in water to wet and warm on a griddle or heated pan to soften (30 sec per side).
  8. Layer tortilla with cabbage & cilantro mix, place 1 piece fried shrimp, add pico de gallo, drizzle Amarillo aioli and crema, top with pickled red onion, cotija, and garnish with cilantro.

Cabbage & Cilantro Mix

  1. Mix julienned cabbage and chopped cilantro

Pico de Gallo

  1. In a small or medium bowl mix tomatoes, red onion, jalapeno, cilantro, lime juice, and season with salt and pepper

Pickled Red Onion

  1. In a saucepan, heat red vinegar, water, salt, and sugar.
  2. In an airtight container combine onions and heated liquid mixture.
  3. Make sure onions are submerged in the liquid.
  4. Let sit for at least 24 hours.

Aji Amarillo Aioli

  1. Put aji Amarillo paste, garlic, lime juice, and milk in a blender and slowly stream in ½ cup of oil until emulsified.
  2. Season with salt, to taste.

Crema

  1. Combine all in a mixing bowl and whisk until smooth.