2 tablespoons of adobo sauce from 1 small can of chipotles in adobo sauce
¼ cup of Sour cream
½ cup of Mayonnaise
¼ teaspoon of cayenne pepper
Juice from half of a lime
For the tacos:
Avocado, if desired
Cilantro, if desired
Fresh jalapenos, if desired
Cabbage, if desired
Pickled red onion
Corn tortillas
Directions
Preheat a high smoke point oil in your stainless steel pan until it reaches roughly 375 degrees fahrenheit
While your oil heats up, mix your flour, cornstarch, garlic powder, and cayenne pepper in a bowl. Salt and pepper to taste.
In a separate bowl, crack one egg and add a splash of water to the bowl. Mix until well combined
Pat your shrimp dry with paper towels, then start battering your shrimp, first in the flour mixture, then in the egg mixture, then back in the flour mixture. Add to pan and fry each side for 1-2 minutes, or until the shrimp is pink and opaque.
Remove the shrimp from the pan once it’s cooked and let it cool/drain on a paper towel-lined plate. Season with salt if desired.
In a small bowl, combine the sour cream, mayonnaise, adobo sauce, cayenne pepper, and lime juice and mix.
Place 3-4 pieces of shrimp in your corn tortilla and top with the chipotle mayo, pickled red onion, cabbage, cilantro, and any other toppings as desired.
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