Buena Onda's Honey-Vodka Tempura Baja Shrimp Tacos

Experience the vibrant flavors of Baja with these crispy and succulent Shrimp Tacos. The combination of tempura-battered shrimp, zesty pickled red cabbage slaw, and creamy chipotle aioli in warm tortillas offers a delightful culinary journey. Perfect as a main course or a delightful appetizer, these tacos will surely impress.

Ingredients

💧 1 cup Water
🧂 1/2 tsp Salt
🥄 1 tsp Baking Soda
🌽 1 cup Corn Starch
🍯 1 tbsp Honey
🍸 2 tbsp Vodka

🧂 1 tsp Salt
🍋 2 tbsp Lime Juice
🫒 2 tbsp Olive Oil
🧄 1 tbsp Capers
🍬 2 tbsp Sugar
🥬 2 cups Shredded Red Cabbage

🥄 1/2 cup Mayonnaise
🌶️ 2 tbsp Blended Chipotle in Adobo
🍋 1 tbsp Lime Juice
🧂 1/2 tsp Salt

🌾 1 cup Flour
🌽 1/2 cup Corn Starch
🧂 1 tbsp "Magic Seasoning"

🍤 1 lb Shrimp, peeled and deveined

🌮 8 Warm Tortillas
🥑 1 Sliced Avocado
🌿 1/4 cup Chopped Green Onions

Instructions

1- Prepare the Tempura Batter:

• In a stainless steel mixing bowl, whisk together water, salt, baking soda, corn starch, honey, and vodka until smooth. Allow it to rest.

2- Prepare the Pickled Red Cabbage Slaw:

• Combine salt, lime juice, olive oil, capers, and sugar in a bowl to create a brine.
• Add shredded red cabbage, mix well, cover it with a paper towel, and marinate overnight for optimal flavor.

3- Prepare the Chipotle Aioli:

• In a blender, mix mayonnaise with blended chipotles in adobo, lime juice, and salt.
• Blend until super smooth for a creamy texture.

4- Prepare the Dry Batter:

• In a separate bowl, combine flour, corn starch, and "magic seasoning."

5- Dredge the Shrimp:

• Coat the peeled and deveined shrimp thoroughly in the dry batter.

6- Fry the Shrimp:

• Heat oil in a deep fryer.
• Dunk the dry-dredged shrimp in the tempura batter, then fry them until golden brown and crispy.
• Drain on paper towels and season with "magic seasoning."

7- Warm the Tortillas:

• Heat tortillas on a griddle until they are soft and pliable.

8- Assemble the Tacos:

• Start by spreading a layer of creamy chipotle aioli on the tortilla.
• Add slices of avocado, followed by the fried shrimp, and top with the pickled red cabbage slaw.
• Garnish with chopped green onions.

9- Serve:

• Place tacos in metal taco holders and serve immediately for the best experience.

Prep Time: 20 minutes (excluding slaw marination)
Cook Time: 4 minutes
Total Time: 25 minutes
Servings: Serves 4
Calories: Approximately 300 kcal
Proteins: 18g
Fats: 15g
Carbohydrates: 25g
Equipment: Stainless steel mixing bowls, Old Dutch or Frymaster Deep fryer with basket, Vitamix Blender, Cast iron or Lodge Griddle, Metal Taco holders

Cooking Tips

• Using vodka in the batter creates a crispier texture.
• Marinating the slaw overnight enhances its crunch and flavor.
• Blend the aioli until it reaches a very smooth consistency.

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Crispy Shrimp Tacos