Since I returned from Ensenada Mexico last month for my birthday, I have been thinking about those shrimp and fish tacos. I decided to make them myself. See the photos of my trip here
I used a tempura batter for the shrimp which consisted of flour, cornstarch and sparkling water alone with salt…then deep fried. I topped the shrimp with pico de gallo, shredded cabbage and cilantro.
Pico de gallo:
chopped tomato, cilantro, jalapeno, red onion and salt.
Simple with a big taste.