Blazin' Baja Shrimp Tacos

🥘 Ingredients

• black
• cilantro
  ¼ oz
• coleslaw mix
  4 oz
• cooking oil
• flour tortillas
  6 unit
• jalapeno (into rounds)
  1
• lime (juice from half)
  2
• salt
  ½ tsp, ½ tsp
• scallions
  2
• shrimp
  10 oz
• sour cream
  6 tbsp
• southwest spice blend
  1 tbsp
• spatula
• sugar
  ½ tsp, ½ tsp
• tempura batter mix
  82 g
• water
  1 tbsp, ⅓ cup

🍳 Cookware

• small bowl
• medium bowl
• large bowl
• large pan
• slotted spoon

1. 

   1

   Wash and dry all produce. Thinly slice jalapeno into rounds, removing ribs and seeds for less heat. Zest and halve lime . Trim and thinly slice scallions . Roughly chop cilantro .

   jalapeno: 1 (into rounds), lime: 1, scallions: 2, cilantro: ¼ oz
2. 

   2

   In a small bowl , combine lime with sugar , water , and a large pinch of salt . Add the chopped jalapeno; stir to coat. Set aside to pickle, stirring occasionally, until ready to use.

   lime: 1 (juice from half), sugar: ½ tsp, water: 1 tbsp, salt
3. 

   3

   In a medium bowl , mix sour cream with the remaining lime zest, southwest spice blend , the additional half teaspoon of sugar , and a squeeze of lime juice. Season with salt and black pepper. Add coleslaw mix , scallions , and cilantro ; toss to combine. Set aside for serving.

   sour cream: 6 tbsp, southwest spice blend: 1 tbsp, sugar: ½ tsp, salt, black, coleslaw mix: 4 oz, scallions, cilantro
4. 

   4

   Rinse shrimp under cold water; pat very dry with paper towels. Season the shrimp with salt . In a large bowl , whisk together tempura batter mix , the remaining southwest spice blend , salt , and water until smooth. (If the batter is too thick, add more water 1 tsp at a time.) Heat a ¼-inch layer of cooking oil in a large pan over medium-high heat. Using spatula , coat each shrimp thoroughly and add in a single layer. Stir to avoid sticking.

   shrimp: 10 oz, salt: ½ tsp, tempura batter mix: 82 g, southwest spice blend, salt: ½ tsp, water: ⅓ cup, cooking oil, spatula
5. 

   5

   When the oil shimmers, add shrimp in a single layer. Cook on the first side about ⏱️ 3 minutes and then flip until golden, ⏱️ 1 minutes more. Use a slotted spoon to transfer to a paper towel-lined plate. Gently sprinkle with salt and lime zest.
6. 

   6

   Wrap flour tortillas in damp paper towels; microwave until warm and pliable ⏱️ 30 seconds . Fill each tortilla with the shrimp, the remaining slaw, and the pickled jalapeño. Serve with lime wedges on the side.

   flour tortillas: 6 unit