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Fried Shrimp Tacos with Apple Jicama Cucumber Slaw and Guacamole Salsa

4 to 6
Tacos de Camarón con Ensalada de Jícama, Manzana y Pepino y Salsa de Guacamole


For the shrimp:

  • 1 cup all purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chipotle chile
  • 2 teaspoons kosher salt, plus more to season shrimp
  • 1 1/4 cups seltzer
  • 1 pound large shrimp, peeled and deveined (tails off)
  • Oléico safflower oil

To Prepare

  • Combine the flour, cumin, chipotle, and salt together in a medium bowl. Whisk in the seltzer water to make a batter.
  • Season the shrimp with salt.
  • In a heavy, wide skillet or casserole, pour oil to a depth of 4 inches and heat over medium for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of shrimp into the oil — it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.
  • Dip the shrimp into the batter and carefully drop into the hot oil. Fry until golden and crisp, turning once, about 2-3 minutes. Transfer to the cooling rack and season with salt.
  • Serve the shrimp on a warm tortilla topped with the slaw and guacamole salsa.