Crispy Shrimp Tacos Recipe with Cabbage, Mango and Cilantro-Lime Dressing | What’s Cooking
Looking for some Taco Tuesday recipe inspiration, or something worthy of an epic Cinco de Mayo celebration? Here you go: crispy fried shrimp tacos topped with roasted garlic aioli, cabbage, mango, red onion and a generous drizzle of our popular cilantro-lime vinaigrette. Fresh, bright and satisfying with crunchy, succulent shrimp, this is the kind of taco that created the need for a taco emoji.
Crispy Shrimp Tacos
(Makes 8 tacos)
Cilantro Lime Vinaigrette
1/3 cup seasoned rice vinegar
1/4 cup fresh lime juice
2 tablespoons honey
1 clove garlic, minced
1 1/2 teaspoons minced canned chipotle in adobo sauce
1/2 teaspoon kosher salt
3/4 cup canola oil
1 cup tightly packed fresh cilantro leaves and stems
To make the Cilantro Lime Vinaigrette, combine the rice vinegar, lime juice, honey, garlic, chipotle and salt in a blender or food processor fitted with the metal blade. With the machine running, gradually add the canola oil. Add the cilantro and process until the vinaigrette is smooth.
Roasted Garlic Aioli
1 cup mayonnaise
Small garlic clove, minced
1 1/2 tablespoons Roasted Garlic Puree
1 tablespoons lemon juice, freshly squeezed
3/4 teaspoon kosher salt
In a large mixing bowl, add mayonnaise, fresh garlic, roasted garlic puree, lemon juice and salt. Whisk the ingredients together until well combined. Cover and refrigerate until needed. The aioli can be refrigerated for up to 2 days.
Crispy Shrimp Tacos
16 corn tortillas
24 extra-large (16/20) count shrimp (preferably wild caught), peeled and de-veined
2 cups all-purpose flour
1 1/2 teaspoon kosher salt
3/4 teaspoons ground black pepper
1/4 teaspoon cayenne pepper
2 cups panko Japanese-style breadcrumbs
Canola oil for frying
2 cups Napa cabbage, finely shredded
1/2 red onion, thinly sliced
1 mango, diced 1/4 inch
Cilantro, for garnish
Lime wedges, for garnish
To prepare the tortillas: Stack 2 tortillas together and mist water between pairs for 8 total stacks. One or two at a time, place each pair onto a lightly oiled griddle or pan over medium-high heat. Flip over when crispy and lightly browned. Remove and cover with a towel.
To prepare the shrimp: Heat at least two inches of oil in a heavy-bottom pot until it reaches 350°F. meanwhile, prepare three shallow dishes for dredging. In one, mix together the flour salt, pepper and cayenne. In another, add the eggs and beat until homogenous. In the third, add the panko breadcrumbs. Working in batches of about six at a time so as not to overcrowd when frying, place shrimp in flour mixture and toss to ensure complete coverage. Shake off excess flour and transfer shrimp to the dish with the beaten eggs, turning shrimp over to coat in egg wash. Last, transfer the shrimp to the panko breadcrumbs and toss to coat well.
Place shrimp into hot oil and fry until golden brown and crispy, about 2 minutes. Remove from hot oil with a spider or thongs and transfer cooked shrimp to a baking sheet fitted with a wire rack to drain excess oil. Repeat dredging and frying with remaining batches of shrimp.
To assemble the tacos: Place two grilled tortilla pairs on a plate. Top with three shrimp each, a drizzle of Roasted Garlic Aioli, cabbage, red onion, mango and a couple spoonfuls of Cilantro-Lime Vinaigrette. Garnish each with a sprig of cilantro and lime wedges on the side.
More tacos? Yes, please!
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—Jeff Powell (photos and intro)