Shrimp Tempura Tacos

By á-32

Ingredients

• purpose flour 1 c. club soda 1 large egg 1 lb. medium shrimp without tails, peeled and butterflied Canola oil, for frying 8 Small flour tortillas 1/2 c. Shredded cabbage

Details

Adapted from delish.com

Preparation

Step 1

Directions

Prep Time:
0:15

Total Time:
0:25

Make aioli: In the bowl of a food processor add mayonnaise, sour cream, green onions, garlic, cayenne, salt and pepper, and zest and juice of half a lime, then pulse until smooth. Transfer to a small bowl and refrigerate until ready to serve. Cut remaining limes into wedges for garnish.
Pour oil into deep fryer or about 4" up the sides of a deep pot. Heat oil to 350°.
Meanwhile, prepare tempura batter. In a large mixing bowl add flour, club soda, egg, and salt; whisk together until smooth. Rinse and pat dry shrimp, then when oil has reached 350°, coat shrimp in batter. Using tongs, remove from batter and carefully place in hot oil. Cook until golden brown, about 1 minute per batch, and transfer to a paper towel-lined plate; season with salt. (Fry shrimp in batches and ensure oil returns to 350° each time.)
Warm tortillas in a dry skillet. Assemble tacos with cabbage, shrimp and aioli. Garnish with green onions and serve with lime wedges and extra sauce on the side.

Directions

Prep Time:
0:15

Total Time:
0:25

Directions

Prep Time:
0:15

Total Time:
0:25

Prep Time:
0:15

Total Time:
0:25

Make aioli: In the bowl of a food processor add mayonnaise, sour cream, green onions, garlic, cayenne, salt and pepper, and zest and juice of half a lime, then pulse until smooth. Transfer to a small bowl and refrigerate until ready to serve. Cut remaining limes into wedges for garnish.
Pour oil into deep fryer or about 4" up the sides of a deep pot. Heat oil to 350°.
Meanwhile, prepare tempura batter. In a large mixing bowl add flour, club soda, egg, and salt; whisk together until smooth. Rinse and pat dry shrimp, then when oil has reached 350°, coat shrimp in batter. Using tongs, remove from batter and carefully place in hot oil. Cook until golden brown, about 1 minute per batch, and transfer to a paper towel-lined plate; season with salt. (Fry shrimp in batches and ensure oil returns to 350° each time.)
Warm tortillas in a dry skillet. Assemble tacos with cabbage, shrimp and aioli. Garnish with green onions and serve with lime wedges and extra sauce on the side.