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To create the perfect Crispy Shrimp Tempura Tacos, it’s essential to understand the key ingredients that contribute to the dish’s remarkable flavor and texture. The main components of this recipe include fresh shrimp, a light tempura batter, warm tortillas, and a medley of fresh accompaniments.

Crispy Shrimp Tempura Tacos

Discover the deliciousness of Crispy Shrimp Tempura Tacos, a delightful fusion that combines the light, crispy texture of Japanese tempura with the vibrant flavors of Mexican tacos. This recipe is simple and accessible for home cooks, allowing you to create a restaurant-quality dish that will impress your guests. With succulent shrimp, fresh toppings, and a zesty spicy mayo, these tacos are perfect for any gathering or a casual weeknight meal. Embrace creativity in the kitchen and customize your toppings for a unique twist!
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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 ripe avocado, sliced

1/2 cup fresh cilantro leaves

1 lime, cut into wedges for serving

For the Spicy Mayo:

1/2 cup mayonnaise

1 tbsp Sriracha (adjust to taste)

1 tsp fresh lime juice

Instructions
 

Prepare the Spicy Mayo: In a small mixing bowl, combine the mayonnaise, Sriracha, and lime juice. Stir until smooth and thoroughly blended. Taste and adjust the spice level by adding more Sriracha if desired. Cover and set aside to allow the flavors to meld.

    Make the Tempura Batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined. Gradually add the ice-cold sparkling water, mixing gently with a spatula or whisk until just combined. The mixture should be slightly lumpy; avoid overmixing to maintain the lightness of the batter.

      Heat the Oil: In a deep skillet or 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). Use a kitchen thermometer for accuracy.

        Coat the Shrimp: Gently dip each shrimp into the tempura batter, making sure to coat them evenly while allowing any excess batter to drip back into the bowl.

          Fry the Shrimp: Carefully add the battered shrimp to the hot oil in batches, avoiding overcrowding the pan. Fry for about 2-3 minutes, or until the shrimp are golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.

            Warm the Tortillas: While the shrimp are frying, heat a dry skillet over medium heat. Warm the corn tortillas one at a time for about 30 seconds on each side, or until they become pliable and lightly toasted.

              Assemble the Tacos: On each warmed tortilla, layer a handful of shredded red cabbage, a few pieces of crispy tempura shrimp, a slice of creamy avocado, and a sprinkle of fresh cilantro for added flavor and freshness.

                Finish with Sauce: Drizzle a generous amount of spicy mayo over the top of each taco. Serve immediately with lime wedges on the side for an extra zing!

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

                    - Presentation Tips: Serve the tacos on a colorful platter, garnished with lime wedges and extra cilantro for a vibrant and appealing look.