Tempura Shrimp Tacos with Tomato-Ginger Pico De Gallo

Tempura Shrimp Tacos with Tomato-Ginger Pico De Gallo

INGREDIENTS:
  • 1 lb. fresh shrimp (peeled, deveined)
  • 2 limes (juiced)
  • 2 fresh avocados (sliced)
  • 1 bunch cilantro (stems removed, chopped)
  • 12 flour or corn tortillas
  • Peanut oil (for frying)
INGREDIENTS FOR TEMPURA BATTER:
  • 1-1/2 cups all-purpose flour
  • 1/2 cup rice flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. granulated garlic
  • 1/8 tsp. ground jalapeño powder
  • 1-1/2 tsp. Wakaya Sea Salt
  • 12 oz. club soda
INGREDIENTS FOR GINGER AIOLI:
INGREDIENTS FOR TOMATO-GINGER PICO DE GALLO:

DIRECTIONS:

  1. Combine shrimp and lime. Marinate for 15 minutes.
  2. Heat peanut oil in a skillet or deep fryer to 375 degrees.
DIRECTIONS FOR TEMPURA BATTER:
  1. Combine all ingredients to the consistency of pancake batter. Set aside.
  2. Remove the shrimp from the marinade, pat dry, and cover with tempura batter.
  3. Fry coated shrimp for about 1 minute.
  4. Remove and drain on paper towels.

Fold tempura shrimp into tortillas and top with avocado, ginger aioli and tomato-ginger pico de gallo.