3 Radishes cut into match-sticks sizes
1/2 cup of carrots chopped into match-sticks sizes
1 cup of shredded Napa cabbage
1/2 cup of jicama cut into match-stick sizes
Tequila Lime Vinaigrette for the Slaw
2 tablespoons apple cider vinegar
1 teaspoon tequila (any kind)
juice of 1 lime
2 tablespoon canola oil
1/2 of a shallot diced
salt and black pepper
2 tablespoon mayo
1 teaspoon Sambal (found in your Asian section of grocery)
Beer Batter Ingredients
1/3 cup of all purpose flour
1 teaspoon corn starch
1/2 cup of beer (any type)
1 teaspoon cayenne pepper
a pinch of salt and black pepper
For Assembling the Tacos
1 lb. of raw, peeled and deveined shrimp (approx. 16 shrimp)
1 lime cut into wedges
1/2 cup of micro greens
2 Jalapenos sliced into thin circles
1 cups of oil for frying the shrimp
In a magic bullet or food processor add all the ingredients for the vinaigrette and pulse together. Set aside.
Add all the slaw ingredients to a large bowl, pour the tequila lime vinaigrette over it and gently toss to combine. Cover and refrigerate until ready to use. Do not pour the vinaigrette too soon on the slaw or it will wilt the cabbage.
For the Chili Aioli in a small bowl whisk together the mayo and Sambal. Set aside until ready to use.
Combine all the ingredients for the beer batter into a bowl. Whisk together until there are no lumps of flower. The batter should not be too thin or too tick. When the shrimp is dunked in it the batter should stick to it.
Heat the oil in a small pan on the stove. There should be enough oil to deep fry the shrimp.
To check when your oil is ready, take a tiny pinch of the batter and put it into the oil. It should bubble and float right away.
Once the oil is hot add the shrimp to the batter. You can do this one at a time or a few at a time. Remove shrimp from batter and once the oil is hot add to the pot. Only fry the shrimp until the batter on the outside is a nice golden brown. Drain on a dish lined with paper towels.
Lightly heat your tortillas either in the microwave or on the stove in a warmed frying pan. We do not want the tortillas hot, just warmed through.
To the tortilla, add some of the slaw, then the shrimp, jalapenos (about 3 slices, it depends on if you like heat). Add a little of the Chili Aioli on top and garnish with the micro greens and lime wedges.
This was one of the best tacos I have ever made. It was spot on. Enjoy!