Crispy Shrimp Tacos with Chipotle Dip

Method

1. 1

   Step 1: Make the pickled onion first: pack the sliced red onion into a jar. Stir the vinegar, sugar, 1/2 teaspoon salt and 1/2 cup hot water until dissolved, pour over the onion and let stand at least 20 minutes.

2. 2

   Step 2: For the dip, finely mince the chipotle peppers and stir them into the mayonnaise with the adobo sauce and the juice of half the lime. Refrigerate until serving.

3. 3

   Step 3: Pat the shrimp dry and cut into 1/2-inch pieces. Heat the olive oil in a large skillet over medium-high heat, add the shrimp, garlic, chili powder and a pinch of salt, and cook just until the shrimp turn pink, about 2 minutes. Transfer to a bowl and stir in the cilantro and scallions.

4. 4

   Step 4: Wipe out the skillet. Wrap the tortillas in a damp towel and microwave for about 45 seconds so they are pliable enough to fold without cracking.

5. 5

   Step 5: Spoon a few tablespoons of shrimp onto one half of each tortilla and fold closed, pressing gently. Secure with a toothpick if they spring open.

6. 6

   Step 6: Heat the neutral oil in the skillet over medium heat until it shimmers. Fry the tacos in batches, 2 to 3 minutes per side, until golden, blistered and rigid. Drain on a rack and sprinkle with salt.

7. 7

   Step 7: Pull out the toothpicks and serve hot with the chipotle dip, pickled onion and the remaining lime cut into wedges.

• #spicy
• #dairy-free
• #crowd-pleaser