Go Back

Shrimp Tacos (Tacos de Camarones) with Purple Cabbage and Chipotle Mayonnaise

Course Main
Cuisine Mexican
Keyword chipotle, Mexican, Mexico, seafood, shrimp, taco
Prep Time 30 minutes
Cook Time 2 minutes
0 minutes
Total Time 32 minutes
Servings 10 Tacos


Chipotle Mayonnaise:

  • 2 tablespoons lime juice
  • 2 chipotle chiles from can of chipotles in adobo
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream

Fried Shrimp:

  • Vegetable oil for frying
  • 1 egg white
  • 1/4 cup + 2 tablespoons all purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 12 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon baking soda
  • 1/2 cup water
  • 1 pound large shrimp peeled, deveined, and tails removed

For Assembling:

  • 10 (6 inch) flour tortillas
  • 3 cups shredded red cabbage
  • 3/4 cup salsa verde
  • Chipotle Mayonnaise


  • Chipotle Mayonnaise: In a blender, add lime juice, chipotle chiles, mayonnaise, and sour cream. Blend until completely smooth and incorporated. Refrigerate until tacos are ready to serve.
  • In a deep skillet or deep fryer, add vegetable oil until 2 inches deep. Place over medium heat or 375 degrees F.
  • In a small bowl, beat the egg white until frothy.
  • In a medium bowl, whisk together flour, cornstarch, salt, parsley, paprika, baking powder, garlic powder, and baking soda. Mix in water and frothy egg white until smooth. Toss in shrimp until coated.
  • Once oil reaches 275 degrees F, fry shrimp, a few at a time to not overcrowd, until golden brown and cooked through, 2-3 minutes. Remove with slotted spoon onto towel lined plate and repeat with remaining shrimp.
  • To assemble, place flour tortilla on plate. Top with about 3 shrimp and some red cabbage. Drizzle with salsa verde and chipotle mayonnaise. Serve hot with lime slices.