Let’s make another delicious Texas taco! Check out how chef Fernando Herrera from The Fischer & Wieser Culinary Adventure Cooking School in Fredericksburg makes gulf shrimp tacos. Make sure to visit Fischer & Wieser in Fredericksburg, not only are they making delicious sauces for your at home tacos, they also have a winery. Add them to your travel list when you plan your trip to Texas!

RECIPE FOR A GULF SHRIMP TACO

3 Servings

INGREDIENTS:

TACO RECIPE
  • 6 corn tortillas
  • Pickled onions
  • Fried shrimp
  • F&W Salsa Verde Ranchera
  • Cilantro leaves for garnish
PICKLED ONIONS & PEPPERS
  • 1 red onion, sliced
  • 3 habaneros (remove seeds) or other peppers
  • 1 cup freshly squeezed lime juice
  • 1/2 tsp salt
TEXAS AIOLI
  • 1 cup fried chilis (ancho, guajillo, morita, arbol, pasilla)
  • 2 cups peanut oil
  • 6 egg yolks
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 cup grapeseed oil or pumpkin seed oil
  • 1 pot with boiling water
  • 1 tsp salt and pepper
FRIED SHRIMP
  • 1 lb fresh gulf shrimp, peeled and butterflied
  • 1 cup panko or cornmeal
  • 2 cups peanut oil
  • 1 egg, beaten
  • 1 cup all-purpose flour

HOW TO MAKE GULF SHRIMP TACOS

PROCEDURE:

AIOLI STEPS
  1. Start by frying the chilis quickly at 350°F. Once all chilis are fried, place them in a bowl with hot water and cover tight. Let them soak for 20 minutes.
  2. In a food processor, place the egg yolks, vinegar, lemon juice, salt and pepper and pulse until everything is well blended.
  3. Place the chilis in the food processor and blend again until you have a smooth paste.
  4. With the food processor on a low setting, pour the oil from frying your chilis and blend until all the oil is gone.
  5. Transfer to serving bowl.
FRIED SHRIMP STEPS
  1. Begin by putting the peanut oil in a deep frying pan on low heat to warm it up.
  2. While oil warms, get your table ready to batter the shrimp.
  3. In this step you will need 3 separate bowls. In one, mix the egg, water or milk and set aside. In another, add the flour. In the last, add panko. Arrange the bowls in the following order: all-purpose flour, then egg and water mixture, then panko. Lightly coat all shrimp with all-purpose flour and shake off any excess flour, then coat with egg mixture and finally coat with panko, laying each shrimp flat on a plate (make sure they don’t touch each other).
  4. Bring your oil to 350°F and fry shrimp for about 3 minutes or until panko is golden brown.
  5. Do not over cover your pan when frying.
PICKLED ONIONS & PEPPERS STEPS
  1. Place all ingredients in a glass bowl or a jar and let them rest for one hour or longer if possible (the longer they rest the better they’ll be).
TACO BUILD
  1. Warm up the tortillas in a comal, place 3 shrimp in each tortilla, drizzle with aioli and salsa verde.
  2. Garnish with pickled red onion and cilantro leaves.
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