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To elevate your crispy shrimp tempura tacos, start by preparing a flavorful spicy mayo. This sauce serves as a perfect complement to the crunchy shrimp and adds a creamy texture that balances the dish.

Crispy Shrimp Tempura Tacos

Discover the deliciousness of Crispy Shrimp Tempura Tacos, a delightful fusion of crunchy tempura shrimp and fresh toppings, all wrapped in a warm tortilla. This recipe guides you through selecting quality shrimp, creating the perfect tempura batter, and assembling mouthwatering tacos that will impress anyone at your table. Enhance your dish with vibrant vegetables and a creamy spicy mayo for an unforgettable meal experience. Dive into this culinary adventure today!
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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 mayonnaise, Sriracha, and lime juice. Mix well, and adjust the spice level to your preference. Set aside.

    Make the Tempura Batter: In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add the ice-cold sparkling water, mixing gently until the batter is combined and slightly lumpy. Be careful not to overmix.

      Heat the Oil: In a deep skillet or a heavy-bottomed pot, pour enough vegetable oil to submerge the shrimp (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C).

        Coat the Shrimp: Dip each shrimp into the tempura batter, allowing any excess to drip off.

          Fry the Shrimp: Carefully add the battered shrimp to the hot oil in batches (do not overcrowd). Fry for about 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain excess oil.

            Warm the Tortillas: While the shrimp are frying, briefly warm the corn tortillas in a dry skillet over medium heat until pliable (about 30 seconds per side).

              Assemble the Tacos: On each tortilla, add a handful of shredded red cabbage, a few pieces of crispy tempura shrimp, a slice of avocado, and a sprinkle of fresh cilantro.

                Finish with Sauce: Drizzle the spicy mayo over the top of each taco and serve with lime wedges on the side.

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