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Shrimp Tacos (Tacos de Camarones) with Purple Cabbage and Chipotle Mayonnaise

Bring something special to the table with this well-loved recipe.

Prep Time
30 mins
Cook Time
30 mins
Total Time
32 mins
Servings: 10 Tacos
Course: Main Course
Cuisine: Mexican

Ingredients

Chipotle Mayonnaise:
  • 2 tablespoons lime juice
  • 2 chipotle chiles from can of chipotles in adobo
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
Fried Shrimp:
  • vegetable oil for frying
  • 1 egg white
  • 1/4 cup + 2 tablespoons all purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 12 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon baking soda
  • 1/2 cup water
  • 1 pound large shrimp peeled, deveined, and tails removed
For Assembling:
  • 10 (6 inch) flour tortillas
  • 3 cups shredded red cabbage
  • 3/4 cup salsa verde
  • chipotle mayonnaise

Instructions

    Cup of Yum
  1. Chipotle Mayonnaise: In a blender, add lime juice, chipotle chiles, mayonnaise, and sour cream. Blend until completely smooth and incorporated. Refrigerate until tacos are ready to serve.
  2. In a deep skillet or deep fryer, add vegetable oil until 2 inches deep. Place over medium heat or 375 degrees F.
  3. In a small bowl, beat the egg white until frothy.
  4. In a medium bowl, whisk together flour, cornstarch, salt, parsley, paprika, baking powder, garlic powder, and baking soda. Mix in water and frothy egg white until smooth. Toss in shrimp until coated.
  5. Once oil reaches 275 degrees F, fry shrimp, a few at a time to not overcrowd, until golden brown and cooked through, 2-3 minutes. Remove with slotted spoon onto towel lined plate and repeat with remaining shrimp.
  6. To assemble, place flour tortilla on plate. Top with about 3 shrimp and some red cabbage. Drizzle with salsa verde and chipotle mayonnaise. Serve hot with lime slices.