Baja Shrimp Tacos With Creamy Slaw

These tacos are out of the ordinary. Deep fried shrimp make all the difference and the tangy cabbage slaw helps to balance the richness of the fried shrimp.

These shrimp tacos are sweet and tangy.

Photo by Marinel W.

These shrimp tacos are sweet and tangy.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    tacos


Ingredients

  • cup mayonnaise

  • tablespoons apple cider vinegar

  • ¾

    teaspoon sugar

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon cayenne pepper

  • 2

    cups shredded red cabbage (6-ounce)

  • 2

    cups shredded green cabbage (6-ounce)

  • cup chopped fresh cilantro

  • vegetable oil

  • ½

    cup all purpose flour

  • ½

    teaspoon kosher salt

  • ¾

    cup seltzer or club soda

  • 1

    large egg white

  • 1

    pound large shrimp peeled and deveined

  • 8

    5-inch flour tortillas, warmed

  • limes, hot sauce and sliced scallions for serving

Directions

Whisk together mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl. Add both cabbages and cilantro and toss to combine. Let stand 20 minutes. Pour oil into a large heavy bottomed pot to a depth of about 2 inches and affix with a deep fry thermometer; heat over medium high to 350°F. Combine flour, cornstarch, and salt n a medium bowl. Make a well in the center and whisk in seltzer and egg white until just combined. Dredge half of the shrimp in batter, shaking off excess. Carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 or 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp. Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.


Nutrition

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