Fusion Cuisine has become very popular lately. Top restaurants and chefs tout their newest creations which is usually 2 or more types of cuisine and cooking traditions combined to create a “fused” dish. Some are actually delicious like my favorite LA street food, Korean Beef Tacos; other combinations I’m not so sure about like Sweet and Sour Chicken Pizza. I love pizza, but I like to keep it simple, the topping of Chinese Sweet and Sour Chicken was interesting at best. I’m sure there are fans of it out there, I’m still uncommitted.
Recently our family headed to Chili’s for a quick meal, it had to be quick the 19 month old twins were with us! My favorite dish at Chili’s is their fried shrimp tacos. I was so disappointed when I ordered the tacos and got tiny shrimp that was marinated in some Tex-Mex concoction and thrown in a corn tortilla. When I asked our server what happened to the “good” shrimp tacos I was informed that it had been changed to this new version. Good thing I ordered a taco trio and was able to enjoy the Prime Rib tacos. But I went home determined to create my own version of a crispy shrimp taco.
I came up with this delicious taco! I adapted my Salt & Pepper Shrimp recipe (Asian Fried Shrimp) and used that to fill fresh white corn tacos. Garnished with shredded cheddar, lettuce, salsa, and sour cream it was super yummy! In fact we liked it better than Chili’s old shrimp tacos!
These Crispy Salted Pepper Shrimp Tacos have just the right flavor and the perfect crunch that complements the white corn tortilla. It has become a new family favorite and I’m so excited to share it with you!
Makes 4 tacos
12 Jumbo Shrimp
1 Tsp. Sea Salt
1 Cup Water
1 Cup Corn Starch
1 Tbsp. Garlic Powder
1 Tsp. Ground White Pepper
Oil for frying
4 White corn tortillas
Shredded cheddar cheese
Peel and de-vein shrimp.
Butterfly the shrimp by lightly slicing the back about 1/4 of the way thru.
Dissolve salt in water and soak the shrimp in it for 15 minutes.
Mix garlic, pepper, and corn starch together.
Pour 1″ of oil in frying pan and heat.
Drain shrimp and pat dry with a paper towel.
Roll shrimp in corn starch mixture.
Fry shrimp until the coating turns golden and shrimp is pink.
Drain on paper towel.
Warm tortillas in microwave for 15 seconds.
Fill tortillas with 3 shrimp each.
Add desired toppings and serve.