Shrimp Tempura Tacos with Avocado Crema

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 3/4 cup cold sparkling water
• 2 tablespoons vegetable oil for frying
• 4 small corn tortillas
• 1 half ripe avocado
• 4 tablespoons sour cream
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped(optional)
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   In a bowl, whisk together flour, cornstarch, baking powder, and a pinch of salt; gradually add the sparkling water to form a light batter.

2. 2

   Pat the shrimp dry, then dip each piece into the batter, allowing excess to drip off.

3. 3

   Heat the oil in a deep skillet over medium‑high heat; fry the shrimp in batches for 2‑3 minutes, turning once, until golden and crisp. Transfer to a paper‑towel‑lined plate.

4. 4

   Warm the corn tortillas in a dry skillet for about 30 seconds per side, then keep them covered to stay soft.

5. 5

   While the shrimp fry, blend the avocado, sour cream, lime juice, cilantro (if using), and a pinch of salt until smooth to create the avocado crema.

6. 6

   Assemble each taco by placing 3 shrimp on a tortilla, drizzling with avocado crema, and finishing with a sprinkle of black pepper and extra cilantro if desired.