Ingredients
1/2 c. mayonnaise
1/2 c. sour cream
1 c. chopped green onions, plus more for garnish
1 clove garlic, chopped
1/8 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
2 limes, divided
1 c. all-purpose flour
1 c. club soda
1 large egg
1 lb. medium shrimp without tails, peeled and butterflied
Canola oil, for frying
8 Small flour tortillas
1/2 c. Shredded cabbage
Preparation
Step 1Make aioli: In the bowl of a food processor add mayonnaise, sour cream, green onions, garlic, cayenne, salt and pepper, and zest and juice of half a lime, then pulse until smooth. Transfer to a small bowl and refrigerate until ready to serve. Cut remaining limes into wedges for garnish.Step 2Pour oil into deep fryer or about 4" up the sides of a deep pot. Heat oil to 350°. Step 3Meanwhile, prepare tempura batter. In a large mixing bowl add flour, club soda, egg, and salt; whisk together until smooth. Rinse and pat dry shrimp, then when oil has reached 350°, coat shrimp in batter. Using tongs, remove from batter and carefully place in hot oil. Cook until golden brown, about 1 minute per batch, and transfer to a paper towel-lined plate; season with salt. (Fry shrimp in batches and ensure oil returns to 350° each time.)Step 4Warm tortillas in a dry skillet. Assemble tacos with cabbage, shrimp and aioli. Garnish with green onions and serve with lime wedges and extra sauce on the side.
