Fried Shrimp Tacos with Apple Jicama Cucumber Slaw and Guacamole Salsa

Method5 steps

1. 1

   Step 1: Mix all the flour (1 cup), cumin (1 tsp), ground chipotle and 2 teaspoons of batter salt in a bowl. Whisk in all the seltzer (1¼ cups) to make an evenly combined batter. Have the warmed ready tortillas, slaw and guacamole salsa ready for serving before frying.

   Uses 1 cup all-purpose flour · 1 tsp ground cumin · 1 tsp ground chipotle chile · 2 tsp kosher salt for the batter · 1¼ cups seltzer

2. 2

   Step 2: Pat the prepared raw shrimp (1 lb) dry and season them with a little of the extra kosher salt. Keep them cold until the oil is ready.

   Uses 1 lb raw large shrimp, peeled, deveined and tails removed · A little extra salt to season the raw shrimp

3. 3

   Step 3: Use a heavy, wide, deep pot with plenty of empty space above the oil. Add enough safflower oil for a depth of 4 inches and heat over medium for at least 5 minutes, until it bubbles around a wooden spoon tip or a small dab of batter. Keep watching the heating oil. Set a paper-towel-lined rack over a baking sheet, or line the sheet with paper towels if you have no rack.

   Uses Safflower oil to provide a 4-inch depth in a deep pot

4. 4

   Step 4: Dip the seasoned shrimp into the prepared batter and carefully lower a batch into the ready hot oil without crowding the pot. Fry for about 2–3 minutes in total, checking from 2 minutes and turning once as they brown. Require a golden crisp coating and shrimp flesh that is firm, pearly and opaque throughout, at least 63°C / 145°F. Transfer to the prepared rack to drain and season lightly with extra salt. Repeat with the remaining shrimp and batter, letting the oil return to readiness between batches. Discard leftover batter that has touched raw shrimp.

   Check a shrimp frying batch · 2 minUses Seasoned raw shrimp for each frying batch · Prepared batter to coat the shrimp being fried · Hot oil used for each batch, actual coating uptake unknown · A little extra salt for the drained fried shrimp

5. 5

   Step 5: Fill the warmed ready flour tortillas with the drained cooked shrimp and top with the ready apple-jicama-cucumber slaw and guacamole salsa. Serve hot, sharing between 4–6 portions.

   Uses The fried shrimp lifted and drained from their cooking oil · Warmed ready flour tortillas, as needed · Ready apple-jicama-cucumber slaw, as needed · Ready guacamole salsa, as needed