About the Recipe
Ingredients
Ingredients
½ lb shrimp, small-medium and peeled
½ c corn starch
1 tbsp Blackstone Honey Jalapeno Seasoning
4-6 flour tortillas, street size
1 jalapeno, deseeded and thinly sliced into strips
oil for frying
Sauce
½ c Dukes Mayo
½ c Sweet Thai Chili Sauce
Slaw
1 c red cabbage, thinly sliced
½ c cilantro, chopped
2 tbsp rice wine vinegar
2 tsp sesame oil
juice of half a lime
2 tsp toasted sesame seeds
Preparation
Step 1 - Mix together sauce ingredients and set aside. mix together the slaw ingredients and set aside.
Step 2 - In a large bowl mix corn starch and seasoning. add shrimp and toss to coat evenly shaking off any extra before placing onto griddle.
Step 3 - On medium high heat add enough oil to shallow fry shrimp for 2 minutes per side or until golden brown in color and cooked through with out over cooking shrimp (more or less time depending on the size).
Step 4 - While the shrimp is frying (removing shrimp to drain on paper towels once done) add a drizzle of oil to fry tortillas for 1 minute per side. remove tortillas and place in taco rack to assemble.
Step 5 - Layer tortillas with sauce, shrimp, slaw, and jalapenos adding extra sesame seeds for garnish and enjoy immediately!