Shrimp Taco from Tacology

makes two tacos
Ingredients
1 large egg
1 c ice cold water
1 c all-purpose flour, sifted
¼ c quinoa, white, red or black
2 large shrimp, peeled and deveined, tails removed
3 Tbsp chipotle sauce
2 slices avocado
2 5-inch flour tortillas
2 sprigs fresh cilantro
Canola oil, for frying
Method
Whisk the egg in a medium bowl. Add ice water and whisk until combined. Add flour and whisk until combined. (Do not mix too much!) Use the batter immediately.
Place the quinoa on a small plate. Dip shrimp in egg batter to coat it, allowing any excess batter to drip off. Press shrimp into the quinoa to coat on both sides. Using a small saucepan over medium-high heat, heat one inch of oil to 350ºF. Fry the shrimp until it’s cooked through, for about two minutes. Drain shrimp on paper towels.
To serve: Divide chipotle sauce between two shot glasses. Roll shrimp and avocado inside a tortilla and place the roll vertically in shot glass. Garnish with cilantro.
Tacology is located at 701 South Miami Avenue.