Crispy Shrimp Tacos

Name: Crispy Shrimp Tacos
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 pieces Red Onion (2 red onions (sliced) + 1/2 red onion + 1/2 red onion); 1 cup White Vinegar (1 cup white vinegar); 1 cup Water (1 cup water); 1 tbsp Granulated Sugar (1 tbsp sugar); 2 tsp Table Salt (2 tsp salt + pinch salt + pinch of salt); 500 g Shrimp (500g fresh raw shrimp); 1 cup Buttermilk (1 cup buttermilk); 3 tsp Tajín (2 x tsp tajin seasoning + 1 tsp tajin seasoning); 1 tbsp Hot Sauce (1 tbsp hot sauce (vinegar based)); 1 piece Panko (1 pack panko bread crumbs); 2 pieces Avocado (2 avocados); 4 pieces Roma Tomato (2 roma tomatoes + 2 roma tomatoes); 1 piece White Onion (1/2 white onion + 1/2 white onion); 6 cloves Garlic (2 cloves garlic + 2 cloves garlic + 2 cloves garlic); 2 ½ handful Coriander Seed (1 handful chopped coriander + 1 handful coriander + 1/2 handful chopped coriander + coriander to garnish); 2 ½ pieces Lime (1 lime squeezed + 1 lime squeezed + 1/2 lime squeezed); 1 tsp Red Pepper Flakes (1 tsp chilli flakes); 0 pieces Black Pepper (cracked black pepper); ½ cup Sour Cream (1/2 cup sour cream); ½ cup Mayonnaise (1/2 cup mayonnaise); 0 pieces Tortilla (Tortillas); 0 pieces Vegetable Oil (oil for frying)

Crispy Shrimp Tacos - Appetizers (Mexican)

60 minMexican

Servings4

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Pescatarian
Halal

Ingredients

For 4 servings

Red Onion3 pieces · 2 red onions (sliced) + 1/2 red onion + 1/2 red onion
White Vinegar1 cup · 1 cup white vinegar
Water1 cup · 1 cup water
Granulated Sugar1 tbsp · 1 tbsp sugar
Table Salt2 tsp · 2 tsp salt + pinch salt + pinch of salt
Shrimp500 g · 500g fresh raw shrimp
Buttermilk1 cup · 1 cup buttermilk
Tajín3 tsp · 2 x tsp tajin seasoning + 1 tsp tajin seasoning
Hot Sauce1 tbsp · 1 tbsp hot sauce (vinegar based)
Panko1 piece · 1 pack panko bread crumbs
Avocado2 pieces · 2 avocados
Roma Tomato4 pieces · 2 roma tomatoes + 2 roma tomatoes
White Onion1 piece · 1/2 white onion + 1/2 white onion
Garlic6 cloves · 2 cloves garlic + 2 cloves garlic + 2 cloves garlic
Coriander Seed2 ½ handful · 1 handful chopped coriander + 1 handful coriander + 1/2 handful chopped coriander + coriander to garnish
Lime2 ½ pieces · 1 lime squeezed + 1 lime squeezed + 1/2 lime squeezed
Red Pepper Flakes1 tsp · 1 tsp chilli flakes
Black Pepper0 pieces · cracked black pepper
Sour Cream½ cup · 1/2 cup sour cream
Mayonnaise½ cup · 1/2 cup mayonnaise
Tortilla0 pieces · Tortillas
Vegetable Oil0 pieces · oil for frying

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Steps

1Begin with marinating the shrimp and leaving in the fridge for at least 2 hours.
2Slice the red onions and then heat the water, vinegar, salt and sugar together in a pan. Once it's simmering, add the onions to a mason jar and pour over the liquid. Close the lid and leave for at least 1 hour.
3Finely chop all of the tomatoes, onions, garlic and coriander for the guacamole, salsa and the sauce.
4Slice open the avocados and scoop out into a pestle and mortar or large bowl. Add the rest of the ingredients along with the lime juice and season well with salt and pepper. Mash until smooth.
5For the salsa, mix the ingredients together in a bowl, squeeze over the lime and season for taste.
6For the sauce, add the mayonnaise and sour cream to a bowl along with the garlic, coriander, tajin seasoning and lime. Season with salt and stir well. If you have a squeeze bottle, transfer the sauce into it and leave in the fridge until it's time to serve.
7Add the panko bread crumbs into a large bowl and add the tajin seasoning. You can also add lots of other seasonings to your preference, e.g smoked paprika, cayenne, garlic powder and don't forget salt.
8Add the shrimp to the bread crumbs and shake well making sure the shrimp are evenly coated.
9For best results, leave the shrimp in the freezer for an hour to allow the bread crumbs to stick to the shrimp firmly.
10Add 1 - 2 inches of frying oil (canola, sunflower etc) to a deep sauce pan. Heat to 180c/350f and the fry the shrimp until golden brown and cooked through (3-4 minutes).
11Place on a wire rack or onto a plate with paper towel to soak up excess oil. Season with a little salt.
12In a hot pan, toast the tortillas on both sides.
13Assemble your tacos, squeeze over the sauce and garnish with coriander and serve with a lime wedge on the side.
14Enjoy!