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Shrimp Taco w/ Chipotle Mayo

We love this taco so much that we begged Chef Erwin Ramos at Olé to share it with you all. Fried shrimp is dressed up with a spicy chipotle mayo and smooth cilantro pesto to make this a quick bite that's hard to forget. Add a little crisp shredded cabbage and a warm tortilla and you have a taco that will have your mouth dancing!

About Erwin Ramos

Erwin Ramos, chef/co-owner of Ole Mexican Grill, has a passion for cooking and creating new dishes. He manages the menu at his restaurant, updating it every four months and adding at least one new creation. Ramos, originally from the Philippines, is not a stranger to the hospitality industry – he and his family own three restaurants (Golden Pot, Roadside Cafe, and El Camino Royal) as well as the Ramos Hotel in the Philippines. Having grown up in the hospitality industry and restaurant business, he learned all he needed to know to open up his own venture at a young age. Ramos is now focused on his popular restaurant, which has been awarded the coveted “Best of Boston” three years out of five, and his family.

Recipe

Ingredients

Shrimp Taco - Makes 4-5 Tacos

1 cup all-purpose batter
½ bottle of your favorite Mexican beer
10-12 each jumbo tiger shrimp, shelled and deveined
4-5 corn tortillas

Chipotle Mayo

2 cups mayonnaise
2 chipotle adobo chiles
2 cloves fresh garlic, chopped
2 tsp salt
1 tsp white pepper
zest from 2 limes and their juice

Optional for Serving

black sesame seeds

How-to

Make Batter & Fry Shrimp

Mix all-purpose batter with beer
Dip shrimp in wet batter, let excess batter run off. Deep fry at 350⁰ until golden brown

Make Chipotle Mayo

Incorporate all ingredients into a blender and puree until smooth

Assemble & Serve

Warm corn tortillas
Add cooked shrimp, top with cabbage slaw, cilantro pesto and chipotle mayonnaise
Sprinkle with black sesame seeds (optional) and serve