Good morning from sunny Colorado! It’s time for another beautiful day in paradise. Jeez, I obviously woke up on the right side of the bed today. Coming in a bit too hot. I’ll calm it down in case you aren’t really looking for that much positivity today. I think I just finally got over my caffeine hump. It’s been 5 weeks without caffeine and the mornings were definitely slower for a bit, but that feeling has finally passed and I’m back to my excessively hyper self in the mornings. But now I understand why people go back to whatever they are addicted to. I mean, 5 weeks is a long time to not feel your best in the mornings when you have for years and years. But I did it and I’m so happy I did! I still have plenty of energy and my skin continues to improve by the day. Life is good. But yes, I still miss the taste of coffee every day. And when I say the taste of coffee, I mean I miss the taste of it mixed with heavy cream and stevia. Those were the good ole days, though. Out with the old, in with the new. Whatever that means.
But let’s get into tacos because that’s why you’re here. Every once in a while I’ll get a man on here who yells at me by saying women need to learn to just talk about the recipe instead of their lives. He must be a lovely husband to live with. Life is just too short to ONLY talk about recipes. What about acne? And Jackson? And anything else that’s on my mind at that moment? That’s way more fun. But I’ll try to stick with it today and simply talk about tacos. At least for the next 12 seconds. I’ve never made battered tacos and I LOVED this recipe. The shrimp come out perfectly cooked and the batter on top is fluffy, crispy, and just oh so tasty. Then you mix it with all the toppings and BAM, your friends and family are going to think you are some kind of professional chef. But all you did was batter and fry. Now I understand why people have deep fryers in their own kitchen, Paula Deen style. I wonder what she is up to these days.
That reminds me…I haven’t watched the Food Network or Cooking Channel in AGES. Which makes me sad because I used to absolutely adore watching Ree Drummond on the Food Network. I still follow her on social media, but I need to start recording her episodes. She’s just such an adorable woman. But these days I mostly just have Netflix on. Which means I’m constantly playing reruns of The Office, New Girl, and Parks & Rec. I mean, what more do you really need? No commercials, no BS. But I need to get back on the The Pioneer Woman train because that gem is just the best. She’s literally the only reason I would ever go to Oklahoma. I’m sure Oklahoma is lovely, but I really have no reason to go there. Other than to stay at her adorable hotel and eat food at her restaurant that would surely make me feel like crap. So worth it. Have you been? Tell me about it!
Battered Shrimp Tacos
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 3–4 1x
- 1 cup duck fat
- 3/4 pound deveined, peeled raw shrimp
- 1/3 cup potato starch (+1 extra tablespoon)
- 3 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika
For the tacos
- I recommend starting off by dicing up the mango, avocado, cabbage, and red onion before you start cooking. This will make the taco building much easier.
- Place a large, tall rimmed dutch oven over medium heat, add the duck fat and use a candy/deep fryer thermometer to help you see when the temperature reaches between 350-365 degrees F.
- Pat the shrimp extra dry and sprinkle with 1 tablespoon of potato starch.
- In a bowl, whisk together potato starch, eggs, salt, garlic powder, and paprika. Once the fat has come to temperature, place each shrimp into the batter to coat then carefully drop it into the fat, making sure not to splash. Add 5-6 shrimp at a time to cook for 1-2 minutes, until the batter has puffed up and fried to a light brown color, then remove and set on a paper towel to soak up any excess fat. Repeat until all shrimp is done cooking – just be sure to keep an eye on the thermometer to ensure the temperature stays between 350-365 degrees F throughout the cooking process.
- Once the shrimp has cooked through, build your tacos. Warm up each tortilla either in the microwave or on the stovetop, add the shrimp, top it with some mango, avocado, purple cabbage, red onion, and cilantro. Then top it all off with a bit of chipotle mayo, flake salt, and squeeze some fresh lime juice on top!
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