Firecracker Shrimp Tacos – A Copycat Food Truck Favorite

Allergens

Shellfish, Gluten (from flour), Soy (potential in tangy sauce)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups all
• purpose flour
• 1 cup cornstarch
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 1 cup cold beer or sparkling water
• Canola oil, for frying
• 8 small corn tortillas
• 2 cups shredded cabbage and carrot slaw mix
• 1/2 cup tangy sauce (e.g., sour cream, mayonnaise, lime juice, and hot sauce)
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large bowl, combine flour, cornstarch, paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Slowly add beer or sparkling water while stirring until a smooth batter forms. Allow the batter to rest for 15 minutes.
2. Heat about 2 inches of canola oil in a deep frying pan or Dutch oven to 350°F (175°C).
3. Dip shrimp into the batter, shaking off any excess, and carefully lower them into the hot oil. Fry for 2 3 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
4. Warm corn tortillas in a dry skillet or microwave.
5. To assemble, place two fried shrimp in each tortilla, top with slaw, a drizzle of tangy sauce, and garnish with cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

To add an extra layer of flavor and aroma, incorporate some grated cheese or chopped fresh herbs into the slaw mix.

Notes

Feel free to adjust the spiciness of the batter to suit your taste buds, and don't be afraid to experiment with different sauces or slaw ingredients.