Blazin’ Baja Shrimp Tacos

🥘 Ingredients

• black pepper
  1 tsp
• cilantro
  1 c
• coleslaw mix
  4 c
• jalapeño
  1 unit
• lime
  1 unit
• salt
  1 tsp
• scallions
  2 unit
• shrimp
  8 oz
• sour cream
  3 tbsp
• southwest spice blend
  1 tbsp
• sugar
  1 tsp
• tempura batter mix
  ½ cup
• water
  1 tbsp

🍳 Cookware

• small bowl
• medium bowl
• large bowl

1. 

   1

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

   jalapeño: 1 unit, lime: 1 unit, scallions: 2 unit, cilantro: 1 c
2. 

   2

   In a small bowl , combine juice from half the lime, ½ tsp sugar , 1 TBSP water , and a large pinch of salt . Add jalapeño; stir to coat. Set aside to pickle, stirring occasionally, until ready to serve.

   sugar: 1 tsp, water: 1 tbsp, salt: 1 tsp
3. 

   3

   In a medium bowl , whisk together sour cream , half the lime zest, 1 tsp southwest spice blend , ½ tsp sugar, and a squeeze of lime juice to taste. Season with salt and black pepper . Add coleslaw mix , scallions, and cilantro; toss to combine. Season again with salt and pepper. Set aside.

   sour cream: 3 tbsp, southwest spice blend: 1 tbsp, black pepper: 1 tsp, coleslaw mix: 4 c
4. 

   4

   Rinse shrimp under cold water; pat very dry with paper towels. Season with salt. In a large bowl , combine tempura batter mix , remaining southwest spice blend, salt, and ⅓ cup cold water until smooth.

   shrimp: 8 oz, tempura batter mix: ½ cup