Deliciously crispy shrimp tacos with a refreshing mango salsa, perfect for Taco Tuesday.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Dice the mango, onion, habanero, and jalapeno.
Chop the cilantro.
Mix all the ingredients with lime juice in a bowl and set aside.
Season the shrimp with Old Bay, salt, and pepper.
In a bowl, mix all-purpose flour, potato flour, and baking powder.
Add ice cold water and egg, and whisk until smooth.
Dip the marinated shrimp into the batter.
Fry the shrimp until golden and crispy.
Place the crispy shrimp in taco shells.
Top with mango salsa.
Ensure the water used in the batter is ice cold for a crispier texture.
Adjust the amount of habanero and jalapeno to control the spiciness.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before marinating.
What can I use instead of potato flour?
You can substitute potato flour with cornstarch for a similar texture.
How can I make the tacos less spicy?
Reduce the amount of habanero and jalapeno in the mango salsa.
Can I prepare the mango salsa in advance?
Yes, you can prepare the mango salsa a few hours in advance and store it in the refrigerator.
What type of taco shells should I use?
You can use either soft or hard taco shells, depending on your preference.
