The Epcot International Food & Wine Festival only comes once a year, and it brings some of the best food and drink imaginable. It’s usually only around though, for about two months and then we have to wait again, and sometimes you just don’t want to wait for dishes like Shrimp Tacos.
The Shrimp Tacos from the Mexico Pavilion in Epcot are those that you’re going to want to have more than once or twice each year. Now, you can make them at home whenever you want.
This Disney Recipe is enough for 10 (6-inch) Shrimp Tacos.
Chipotle Mayonnaise Ingredients:
- 2/3 cups mayonnaise
- 7.5 ounce can chipotle peppers in adobo sauce, puréed
Shrimp Tempura Ingredients:
- Vegetable oil for frying
- 1 egg white
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon parsley, dried
- 1/2 teaspoon paprika
- 1/4 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon baking soda
- 1/2 cup water
- 1 pound large shrimp, peeled, deveined, with tails removed (approximately 30-35 shrimp)
Shrimp Taco Ingredients:
- 10 (6-inch) flour tortillas
- 3 cups shredded red cabbage
- 3/4 cup favorite salsa verde
Chipotle Mayonnaise Instructions:
1. Mix mayonnaise and puréed chipotle peppers in a medium bowl until smooth. Cover and refrigerate.
Shrimp Tempura Instructions:
1. Heat about 2 inches of vegetable oil to 375°F in a deep fryer.
2. Beat egg white in a small bowl until frothy and light. Do not overbeat. Set aside.
3. Mix together flour, cornstarch, salt, parsley, paprika, baking powder, garlic powder, and baking soda in a large bowl. Add water and egg white; mix until smooth.
4. Add shrimp and toss until fully covered with batter.
5. Drop 6 to 8 at a time in hot oil. Do not overcrowd. Fry 2 to 3 minutes or until golden brown and crispy. Remove fried shrimp and drain on paper towels.
To serve: Spread 1 heaping tablespoon of chipotle mayonnaise on flour tortilla and place 3 shrimp down middle. Top with small handful of cabbage and drizzle with salsa verde.
