FRIED SHRIMP TACOS with Homemade Flour Tortillas (Tastes Like Vacation)
Making fried shrimp tacos at home is way too easy to not do it more often. Add a homemade flour tortilla and some bang bang sauce and you've got yourself a mini vacation at home.
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MANDOLINE:
ESCALI DIGITAL SCALE:
TORTILLA WARMER:
BOOS BLOCK CUTTING BOARD:
HALF SHEET PAN + RACK:
QUARTER SHEET PAN + RACK:
KITCHEN AID MIXER:
CAST IRON SKILLET:
MASAHIRO CHEF'S KNIFE:
MICROPLANE:
FOOD PROCESSOR: (the one i recommend, but don't use yet)
And if you'd like to make your tacos gluten free, here are the products we use:
SIETE TORTILLAS: (@Downshiftology also has a great recipe for homemade that we use)
KING ARTHUR GLUTEN FREE FLOUR:
PANKO:
FRIED SHRIMP
• U 41-60/lb uncooked shrimp (1/2 lb/200g per person) - I used 600g/1.5lbs total for this recipe because SNACKING
• 8g or 1 1/2tsp salt
• 250g or 1c buttermilk
• 2 eggs
• 250g or 2c ap flour (King Arthur gluten flour works well here too)
Thaw shrimp (if needed) then stir in 6g or 1tsp salt (or 1g per 100g of shrimp). Allow to cure in the fridge for 30 min.
Dry off any excessive moisture.
To batter the shrimp, combine buttermilk, eggs, and 2g salt in a bowl and whisk. In another bowl, add 400g or 3.5c coarse panko breadcrumbs.
Coat shrimp in flour, then dip in buttermilk mixture, then into the panko.
Preheat sauté pan with about 120g or 1/2c neutral oil to 350F/176C (depending on size of pan - oil should come about 1/2 way up sides of shrimp). Add shrimp in two batches, frying for about 2-2.5min per side until golden brown.
FRESH FLOUR TORTILLAS
• 300g or 2c AP flour
• 6g or 1tsp salt
• 50g or 1/4c lard
• 180g or 3/4c cold water
Into bowl of food processor measure, flour, salt, and lard. Process for 15 sec until far until mixture becomes pebbly. Stream in cold water slowly and continue to process for about 10 seconds until dough comes together.
Flip dough onto floured work surface and knead for about a minute or until dough is no longer tacky.
Cut dough into 12 approx 40g pieces, roll into balls, and place on a sheet tray. Cover with a towel and allow dough to rest for 15 min.
Roll out tortilla balls into about a 6 rounds. Place in preheated cast iron on med-low and cook for 30-40sec per side or until tortilla begins to puff and take on color.
GARNISH:
Shrimp Taco Sauce (bang bang sauce):
• 100g or 1/2c mayo
• 30g or 2tbsp sweet chili sauce
• 15g or tbsp hot sauce
• 10g or 1/2 tbsp agave or honey
Slaw (toss just prior to serving):
Finely shred •250g or 3c each of green leaf/little gem lettuce and green cabbage. To that, mix in •25g or 1 3/4 tbsp mayo, •25g or 1 3/4c sour cream, •zest and juice of small lime, •1 grated clove of garlic, •10g or 3/4c chopped cilantro, •5g or 3/4 tsp salt.
• Nice tomato, diced
#friedshrimptacos #bestfriedshrimptacos #homemadeflourtortilla #lornlovesshrimp
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HOW TO MAKE THE BEST FISH TACOS | Tacos De Pescado
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! Get a cold michelada out because today I’m going to share with you how to make the best fish tacos, seriously the best!!! This is my moms way of making fish tacos she uses saletine crackers to help the fish come out a bit crispier like I mentioned you can use mineral water instead of beer, if you choose to use beer I recommend Modelo. Hope you enjoy this super easy and delicious recipe ???? keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
Check out my best shrimp taco recipe ????????
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????????taco holder from Amazon
TIP!!!!!!!! Prepare yourself tacos as you fry them so you can enjoy them hot, also spread our jalapeño sauce on tortilla
Ingredients: 12 tacos
Oil
Tortillas
Wet Batter:
2 lbs Alaskan cod fillets
2/3 cup all purpose flour
20 saltines crackers; pulverized
1 egg
12 oz beer or mineral water
1/4 tsp baking powder
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp onion powder
1 tsp chili powder
1 tsp oregano
1 tsp garlic salt
Dry mixture: you can get way with using (1/2) for 2lbs ????
1 c all purpose flour
2 tbsp cornstarch
1 tsp salt
1 tsp black pepper
Jalapeño sauce:**if you can’t find crema Mexican use 1cup sour cream and 2 tbsp pickled jalapeños juice ????
1 cup Mexican cream
2 tbsp mayo
5-6 chopped pickled jalapeños
1/2 lemon
Garlic salt
Black pepper
Pico de gallo:
1/4 purple cabbage
1/4 green cabbage
1/4 chopped onion
2 chopped roma tomatoes
1 chopped cucumber
Chopped cilantro
2 limes
Garlic salt
Black pepper
1 serving of love ????
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The Best Ever Beer Battered Fish Tacos with an Amazing Chipotle Cream Sauce
These are the best ever Beer Battered Fish Tacos with an amazing Chipotle Cream Sauce and Charred Corn Salsa. With so many delicious flavors, you’re bound to love this authentic Mexican recipe!
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Ingredients:
Chipotle Cream Sauce:
½ cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
2 Tbsp. canned chipotle sauce
¼ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
Charred Corn Salsa:
1 Tbsp. vegetable oil
1 cup frozen corn, thawed
⅛ tsp. kosher salt
⅛ tsp. ground black pepper
¼ cup red onion, finely diced
2 Tbsp. cilantro, chopped
1½ Tbsp. jalapeño seeded & chopped
1½ Tbsp. lime juice
1 (4.05 oz.) wedge Sierra® Brand Cotija Cheese from V&V SUPREMO®, roughly crumbled
Cotija Beer Batter:
¼ cup all-purpose flour
1 Tbsp. cornstarch
¼ tsp. + ⅛ tsp. cayenne pepper
¼ tsp. + ⅛ tsp. garlic powder
¼ tsp. ground black pepper
½ tsp. kosher salt
1/3 cup pilsner-style lager
½ lb. cod fish, cut into 3-inch long strips
2 cups vegetable oil
6 corn tortillas
½ cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
1 lime cut into wedges
Preparation:
1.Chipotle Cream Sauce: In a small bowl, combine Sour cream, chipotle sauce and Cotija cheese, mix until well combined. Refrigerate sauce until ready to use.
2.Charred Corn Salsa: Preheat a cast iron skillet on high heat for 2 minutes. Add oil, then corn, season with salt, and pepper. Sauté corn for 2-3 minutes or until charred. Transfer corn into a medium bowl. Add red onion, cilantro, jalapeño, and lime juice, mix well. Add crumbled Cotija cheese and mix until well combined, set aside until ready to use.
3.Beer Batter: Mix the flour, cornstarch, cayenne pepper, garlic powder, black pepper, and salt. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
4.Oil: Add oil to a medium sized pot and heat on medium heat until it reaches 350°F (10 minutes).
5.Fish: Coat fish strips with the batter and fry each side for about 1½ minutes per side. Place on a paper towel-lined plate.
6.Tortillas: Heat the tortillas on a gas stove burner on the medium setting, place a tortilla directly on the burner and heat for about 30 seconds on each side.
7.Spread about 2 teaspoons of chipotle cream sauce onto each tortilla, lay a piece of fried fish, followed by 1 Tablespoon of sour cream, and 2 Tablespoons of the charred corn salsa. Serve tacos with lime wedges and remaining chipotle sauce. Enjoy!
Grace - Flava with a Beat - Carib beer-battered shrimp tacos
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Beer Batter Fish Tacos with some creamy chipotle sauce, pickled onions, Guacamole and cabbage pico!
#fishtacos #tacosdepescado #casadegarcia #lent
Hey CDG Fam
I made these delicious Fish Tacos with some beer batter, topped with some purple and green cabbage Pico de Gallo! Made some chunky. Guacamole and some delicious creamy chipotle sauce! These were a HUGE hit! A must try especially for lent Fridays or anytime of the year!
Thank you so much for watching I did have a little bit of technical difficulties with my camera lighting and also I forgot to push record a couple of times but good thing I also film for shorts so I had footage on my phone. If you enjoyed this video don't forget to show me some love and a like and don't forget to hit that subscribe button so you're notified every time we upload a new video! Follow me for lots of #foodies and #Costco Everything
Ingredients -
I used
3 and 1/2 pounds Tilapia fillets
Salt and pepper
Pico De Gallo
Cut up
1 onion
4 tomatos
1 cilantro
1 Chile serrano
1 jalepenio
1 lemon
salt and pepper to taste
Cut and Mix up and split up in half
Half for the cabbage mix and half for the guacamole
Cut up about
1/4 green cabbage
1/4 purple cabbage
1 big cucumber
then mix with half of the pico above
take the other half of the pico mix and add in
4 avocados
1 more lemon
salt to taste
Pickled Red Onions-
1 large red onion
3 lemons-
Salt and pepper to taste
Chipotle sauce -
I used 3/4 can of the chipotle in adobe sauce but you can use more or less to your spiciness preference
1 and 1/2 cup of mayonnaise
3/4 cup crema Mexican
1/2 lemon juice
if you want a little more runny you can add a lil bit of water as well
Beer batter -
I used a 24 OZ bottle of Corona but you can use your beer of choice - I used most of it
1 egg
2 cups of flour
2 TBSP baking powder
1 heaping tspish onion powder
1 heaping tspish garlic powder
1 TBSP old Bay seasoning
1 tsp salt
1 tsp pepper
Tortillas - I oil the griddle just a tad to give a lil cripiness to the tortilla but not to much
These of course taste way better with Maseca Corn tortillas
Remember to cook with love so your food comes out even better, Enjoy!
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Beer Battered Shrimp Tacos ????
Hola Amigos!!!
Welcome back to my channel!! For those of you who don’t know me, I’m Jenny :) I love to cook, dance and make videos. I hope you enjoy this beer battered shrimp taco recipe :D
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Batter
Ingredients
- 2 lbs. of Shrimp
- 1 Cup of Flour
- 1/4 Cup of Corn Starch
- 1 Tsp. of Baking Powder
- 1 Tsp. of Paprika
- 1 Tsp. of Garlic Salt
- 1 Tsp. of Old Bay Seasoning
- 1.5 Tsp. of Cayenne Pepper
- 1/2 Tsp. of Black Pepper
- 1 Egg (Rook Temp)
- 1 Cup of Beer or Sparkling Water
Pico de Gallo with Cabbage
- 1 Cabbage
- 1/2 Red Onion
- 1 Chile Serrano
- 2 Limes
- Cilantro
- Salt to Taste
- Black Pepper
Chipotle Salsa
- 2 Spoonfulls of Crema Mexicana
- 1 Spoonful of Mayonnaise
- 1/2 Can of Chile Chipotles (La Costeña)
- Milk for Blending
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