Wednesday, December 30, 2009

Taco Tuesday Night Part Two

One of my favorite Christmas presents that I received this year is the Southern Living Annual Cookbook that my mom gave me.  I had requested it after seeing quite a few recipes that I liked on from the magazine.  Back in the 90s, my mom had given me two of these cookbooks, but she had stopped doing it since she also gets them every year.  As soon as I opened the present, I began flipping through it.  I came across a taco recipe that looked like something that Rick and I would enjoy.  It was for Tempura Shrimp Tacos.  I was also excited about it because it would also be a nice break from the leftovers that I've been eating since I returned from NC.  Like other Southern Living recipes, it can be found on here on  It was originally published in the September 2009 issue.  

I had never played with Tempura batter before, but it sure was messy!  I accidentally followed the directions on the box instead of the recipe so I used the whole box instead of just a cup.  I upped the amount of fajita seasoning.  We still thought that the end product was rather bland.  The Mexi-Cole Slaw was pretty good, but in Rick's opinion, nothing can top the Asian slaw. I don't know that we'll be having it again because while it wasn't bad, there are so many other recipes that we like better!

Tempura Shrimp Tacos
1 pound unpeeled, large raw shrimp (31/35 count)
1 cup tempura batter mix (I used McCormick's)
3/4 cup cold light beer
2 teaspoons fajita seasoning mix (I used 1 1/2 tablespoons of Old El Paso)

Vegetable oil
12 (6-inch) fajita-size flour tortillas, warmed
Mexi-Coleslaw Mix (see below for recipe)

Peel shrimp; devein, if desired.

Whisk together tempura batter mix, beer, and fajita seasoning in a large bowl; let stand 5 minutes.

Pour oil to depth of 2 inches into a Dutch oven; heat to 325°. Dip shrimp in tempura batter, shaking off excess. Fry shrimp, in batches, 1 to 2 minutes on each side or until golden; drain on a wire rack over paper towels.

Serve in warm tortillas with Mexi-Coleslaw Mix and desired toppings (We used cilantro, salsa, and sour cream)

Mexi-Coleslaw Mix
2 tablespoons chopped fresh cilantro

3 tablespoons mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon fajita seasoning (I used a tablespoon)

1/2 (16-oz.) package shredded coleslaw mix
Salt to taste

Stir together cilantro, mayonnaise, lime juice, and fajita seasoning in a large bowl; add coleslaw mix, stirring to coat. Season with salt to taste. Cover and chill 30 minutes to 24 hours.

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