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Juanita's Tex Mex Cantina’s Habanero Shrimp Tacos

You’ll find all your favorite classic dishes at Juanita's Tex Mex Cantina in College Station, along with some nontraditional options like Habanero Shrimp Tacos. It’s one of Executive Chef Kathryn Rucker’s favorite items on the menu—the bold and bright flavors pay homage to her time touring with Cirque du Soleil and her own grandmother, Juanita (who has no relation to the restaurant).
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Servings 4 (2 tacos per serving)

Ingredients
  

Habanero Glaze

  • One 14-ounce can condensed milk
  • 2 Tablespoons fresh habaneros with seeds

Mango-Jicama Slaw

  • 2 cups jicama peeled and julienned
  • ¼ small red onion very thinly sliced on a mandolin
  • ¼ cup mayonnaise
  • 1 Tablespoon fresh lime juice
  • 2¼ teaspoons agave nectar
  • ½ teaspoon white vinegar
  • Kosher salt and pepper
  • ¾ cup julienned ripe mango
  • 1 Fresno or jalapeño pepper stemmed, seeded, and julienned
  • ¼ cup cilantro leaves

Shrimp

  • Canola or grapeseed oil for deep-frying
  • 1½ pounds jumbo U/15 wild-caught shrimp (about 24) peeled and deveined
  • 1 large egg
  • 1 cup buttermilk
  • ½ cup all-purpose flour
  • 1 cups cornmeal
  • Kosher salt
  • Canola, grapeseed, or peanut oil for frying
  • 12 warm small tortillas, corn or flour for serving

Instructions
 

Make the Habanero Glaze

  • In a blender, puree the sweetened condensed milk with the habaneros until smooth.

Make the Jicama Slaw

  • Set up an ice bath. Add the jicama and red onion and let soak for 15 to 20 minutes. Drain well and pat dry.
  • In a large bowl, whisk the mayonnaise with the lime juice, agave, and vinegar. Season with salt and pepper. Add the mango, Fresno pepper, jicama, and red onion. Toss to coat. Season with salt and pepper, if needed, and fold in the cilantro.

Make Shrimp

  • Fill a deep fryer or large enameled Dutch oven with 4 inches of oil. Heat to 350°.
  • Combine egg, buttermilk, all-purpose flour, and cornmeal and beat. Dredge the shrimp in the batter. Working in batches, drop the shrimp in the fryer and cook, stirring occasionally, until golden brown and crispy, about 2 minutes. Using a slotted spoon, transfer the fried shrimp to a paper towel–lined baking sheet to drain. Sprinkle with salt.
  • To serve, in a large bowl, toss the fried shrimp in the habanero glaze. Place three shrimp on each tortilla and top with the mango-jicama slaw. Enjoy!

Notes

Recipe and photo courtesy of Juanita's Tex Mex Cantina.
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