Looking to elevate your taco game and transport your taste buds to a tropical paradise? Look no further than the irresistible combination of shrimp tacos with fresh mango salsa and red cabbage slaw. This mouthwatering fusion of flavors and textures will take your taco night to a whole new level. Get ready to embark on a culinary journey filled with vibrant colors, tangy sweetness, and a delightful crunch.

Tempura Fried Shrimp Tacos with Fresh Mango Salsa

Ingredients

For the Tempura Shrimp:

• 1 pound large shrimp, peeled and deveined

• 1 cup all-purpose flour

• 1/2 cup cornstarch

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup ice-cold sparkling water

• Vegetable oil, for frying

For the Fresh Mango Salsa:

• 2 ripe mangoes, diced

• 1/4 cup red onion, finely chopped

• 1 jalapeño, seeded and minced

• 2 tablespoons fresh cilantro, chopped

• Juice of 1 lime

For the Red Cabbage Slaw:

• 2 cups thinly sliced red cabbage

• 1/4 cup mayonnaise

• 2 tablespoons fresh lime juice

• Salt and pepper, to taste

For the Tacos:

• 8 small tortillas (corn or flour)

• Sour cream (optional)

• Queso fresco, crumbled (optional)

Instructions

1. Prepare the fresh mango salsa by combining the diced mangoes, red onion, jalapeño, cilantro, and lime juice in a small bowl. Mix well to combine. Set aside to let the flavors meld together.

2. In a separate bowl, combine the red cabbage, mayonnaise, lime juice, salt, and pepper. Toss well to coat the slaw with the dressing. Set aside to marinate.

3. In a large bowl, prepare the tempura batter by whisking together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold sparkling water while whisking until a smooth batter forms. The batter should have a slightly thick consistency.

4. In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (180°C).

5. Dip each shrimp into the tempura batter, ensuring it is evenly coated.

6. Carefully place the battered shrimp into the hot oil and fry in batches for about 2-3 minutes, or until they turn golden brown and crispy.

7. Remove the fried shrimp from the oil and drain them on a paper towel-lined plate.

8. Warm the tortillas in a dry skillet or on a griddle. Assembly the tacos by placing a few tempura fried shrimp onto each tortilla then top with a generous spoonful of the fresh mango salsa and a handful of the red cabbage slaw.

9. Optional: Add a dollop of sour cream and sprinkle some crumbled queso fresco on top for added creaminess and tanginess.

10. Repeat with the remaining ingredients to assemble all the tacos. Enjoy!

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