Hands-On Time
25 Mins
Total Time
40 Mins
Yield
Serves 4
Greg DuPree

How to Make It

Step 1

Prepare the Slaw: Whisk together mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl. Add both cabbages and cilantro and toss to combine. Let stand at least 20 minutes.

Step 2

Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches and afix with a deep-fry thermometer; heat over medium-high to 350°F. Combine flour, cornstarch, and salt in a medium bowl. Make a well in the center and whisk in seltzer and egg white until just combined.

Step 3

Dredge half the shrimp in batter, shaking off excess. Carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.

Step 4

Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.

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Ratings & Reviews

/5
Reviews
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