At least once a month I try to make something new for Taco Tuesday. This has produced some family favorites, like Tacos de Papas. However, once in a while something I think will be a big winner does not go over with my family. That was the case with these Battered Shrimp Tacos.
All four of the people living in my home eat shrimp during a normal food cycle. Let me explain what that means in my household.
I do not eat red meat, occasionally eat chicken, and eat seafood. I am particular about the source of poultry and seafood, so even they are not daily occurrences.
Daughter Number Four has been a vegetarian off and on since she was born. When we tried introducing meat to her as a baby she did not like it. She would take it out of her mouth and throw it. Then, as a toddler when our older girls were in the cheeseburger stage she would ask if she could just eat the burger salad off of The Hubs burger. We finally discovered that meant the lettuce, onion, and tomato that he always got on his cheeseburgers. To this day she goes in cycles where she eats no meat. I believe that she is just that tuned in to her body, or her body communicates that well with her that she knows what she needs. On this day she was eating seafood.
Daughter Number Three has grown to like shrimp. She is my pickiest eater out of four, and typically a meat, potatoes, pizza, and macaroni and cheese kind of teenager. Normal, I would say. However, within the last few years she has discovered that she likes shrimp. So I just knew that Battered Shrimp Tacos was a good meal for her.
The Hubs is not picky. He eats all types of foods from Liver and Onions to vegetarian lasagna; from tuna noodle casserole to Chicken Shawarma. I cannot think of a food that he refuses to eat.
With all of the being said when no one liked the Battered Shrimp Tacos I was surprised. The feedback as to why they didn’t like the tacos was valid. In the past when I have made shrimp tacos the shrimp was fried or grilled, with a taco-style blend of seasonings. These were not seasoned and the family thought the coating was more geared toward Asian-inspired cuisine; especially the sweetness of the puffy batter.
Lesson learned. I will not make Battered Shrimp Tacos again and stick to my previous methods for shrimp tacos.
However, I think I have found a good Battered Shrimp recipe for Sweet and Sour!
Battered Shrimp Tacos
- Vegetable oil for cooking
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ teaspoon sea salt
- ¼ teaspoon chili powder
- ¾ cup unflavored seltzer water
- 1 egg white beaten
- 1 pound large shrimp peeled and deveined
- Tortillas or taco shells for serving
- Shredded cheese
- Queso fresco
- Diced onion
- Lime wedges
Pour oil into a deep fryer or large heavy-bottomed pan, at least 2 inches depth of oil. Heat over medium high heat to 350 degrees.
Combine cornstarch, flour, salt, and chili powder in a medium bowl.
Make a well in the center of the flour and cornstarch mixture and whisk in seltzer water and egg white until just combined.
Dredge the shrimp in the batter, allowing excess to drain off. Take a few of the shrimp and place carefully into the hot oil. Do not overcrowd the pan. Deep fry the shrimp, turning occasionally, until golden and cooked through; about 3 minutes.
Remove from oil to a paper towel lined plate or a wire rack to drain.
Repeat until all shrimp have been cooked.
Place shrimp in heated tortillas or hard taco shells and garnish with your favorite taco garnishes.
Serve warm with lime wedges, if desired.