About the Recipe
Not just for Tuesday!
Ingredients
1 lb cleaned shrimp
4 oz buttermilk
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp granulated onion
1/2 tsp granulated garlic
8 oz cornstarch
Peanut oil
Sauce
4 oz mayo
2 oz sweet chili sauce
2 oz hot sauce
For Assembly
12 hard taco shells
Shredded purple or green cabbage
1 chopped tomato 1 chopped avocado
Fresh lime
1 jalapeño, sliced thin
Chopped cilantro
Preparation
Stir together sauce ingredients in a bowl and set aside. Meanwhile, in a separate bowl, combine salt, pepper, granulated onion and garlic and buttermilk. Add cleaned shrimp and let marinate for ten minutes. Place cornstarch in another bowl. Remove shrimp one at a time and allow excess marinade to drip off, then dust each shrimp in cornstarch and set onto paper towel until you've dusted the entire pound. Now, heat about 1/2" of peanut oil in a frying pan (oil temp should be between 350°F and 380°F). Fry shrimp for 2 minutes per side and place on paper towels to drain. You may have to cook shrimp in several batches to cook the entire pound. Place shrimp in a bowl and pour some of the sauce on top. Gently toss the shrimp in the sauce to coat.
Taco Assembly
In a separate pan, heat corn tortillas for half a minute per side. Add whatever toppings you'd like, but as a rule, put the chopped or shredded stuff on the bottom and top things off with your shrimp. That way, the shrimp will stay warm and they will keep everything else from falling out. Drizzle some of the remaining sauce on top and sprinkle with the freshly chopped cilantro and some lime juice.