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If you're looking to elevate your taco night, the recipe for Crispy Shrimp Tempura Tacos is a must-try. This innovative dish brings together the delicate crunch of tempura-fried shrimp and the vibrant, fresh flavors commonly found in Mexican cuisine. Each bite offers a delightful contrast in textures, from the crispy exterior of the shrimp to the soft, warm tortillas and the refreshing toppings.

Crispy Shrimp Tempura Tacos

Discover the ultimate taco night upgrade with Crispy Shrimp Tempura Tacos! This delicious fusion combines the light crunch of tempura-fried shrimp with fresh Mexican ingredients, offering a delightful contrast in textures. Each taco features warm corn tortillas, vibrant toppings like shredded cabbage and creamy avocado, and a zesty spicy mayo for that extra kick. Perfect for gatherings or a special dinner at home, these tacos are sure to impress your guests and satisfy your cravings. Enjoy the unique flavor combinations and easy preparation of this crowd-pleaser!
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Ingredients
  

For the Tempura Shrimp:

1 lb large shrimp, peeled and deveined

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp baking powder

1/2 tsp salt

1 cup ice-cold sparkling water

Vegetable oil for frying

For the Tacos:

8 small corn tortillas

1 cup shredded red cabbage

1 avocado, sliced

1/2 cup fresh cilantro leaves

1 lime, cut into wedges

For the Spicy Mayo:

1/2 cup mayonnaise

1 tbsp Sriracha (adjust to taste)

1 tsp lime juice

Instructions
 

Prepare the Spicy Mayo: In a small bowl, combine the mayonnaise, Sriracha, and lime juice. Whisk until smooth and well mixed to your desired spice level. Set this aside to let the flavors meld.

    Make the Tempura Batter: In a large mixing bowl, sift together the flour, cornstarch, baking powder, and salt. Gradually pour in the ice-cold sparkling water while gently whisking. Mix until just combined—it's okay if the batter remains slightly lumpy. Avoid overmixing to ensure a light texture.

      Heat the Oil: In a deep skillet or heavy-bottomed pot, pour enough vegetable oil to reach about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer for accuracy, as proper temperature is crucial for crispy shrimp.

        Coat the Shrimp: One by one, dip each shrimp into the tempura batter, allowing any excess batter to drip off before frying.

          Fry the Shrimp: Carefully add the battered shrimp to the hot oil in small batches to avoid overcrowding (this helps maintain the oil temperature). Fry for about 2-3 minutes, or until the shrimp are golden brown and crispy. Using a slotted spoon, transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.

            Warm the Tortillas: While the shrimp are frying, take a dry skillet and warm the corn tortillas over medium heat for about 30 seconds on each side, until they are soft and pliable. This enhances their flavor and texture when assembling the tacos.

              Assemble the Tacos: On each warm tortilla, layer a handful of shredded red cabbage, followed by several pieces of the crispy tempura shrimp, a slice of ripe avocado, and a scatter of fresh cilantro leaves.

                Finish with Sauce: Generously drizzle the prepared spicy mayo over the top of each taco. Serve with lime wedges on the side for an added zesty kick.

                  Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings

                    - Presentation Tips: Arrange the tacos on a vibrant platter, garnishing with additional cilantro and lime wedges for a pop of color. Consider serving with a side of extra spicy mayo for dipping.