Chipotle Crema

• ½ cup (120 g) Mexican cremaFind substitute
• 2 tbsp (30 g) mayonnaiseFind substitute
• 2 tbsp fresh lime juiceFind substitute
• 1 tsp finely grated lime zestFind substitute
• 1 tbsp minced chipotle pepper in adoboFind substitute
• 1 tbsp adobo sauceFind substitute
• 1 tsp honeyFind substitute
• 1 garlic clove, finely gratedFind substitute
• ½ tsp kosher saltFind substitute
• ¼ tsp black pepperFind substitute

Pineapple Slaw

• 4 cups (300 g) thinly sliced green cabbageFind substitute
• 1 cup (165 g) diced pineappleFind substitute
• 1 jalapeño (20 g), thinly slicedFind substitute
• ½ cup (20 g) chopped cilantroFind substitute
• 60 g thinly sliced red onionFind substitute
• 2 tbsp fresh lime juiceFind substitute
• ½ tsp kosher saltFind substitute

Crispy Shrimp

• 450 g peeled and deveined shrimpFind substitute
• ½ cup (60 g) all-purpose flourFind substitute
• ½ cup (60 g) cornstarchFind substitute
• 1 tsp baking powderFind substitute
• 1 tsp ground cuminFind substitute
• 1 tsp smoked paprikaFind substitute
• 1 tsp kosher saltFind substitute
• 1 cup (240 ml) ice-cold sparkling waterFind substitute
• 2 cups (480 ml) neutral frying oilFind substitute

Assembly

• 12 small corn tortillasFind substitute
• ⅓ cup (35 g) cotija cheese, optionalFind substitute

1. 1

   Whisk together all chipotle crema ingredients and refrigerate.

2. 2

   Toss all slaw ingredients together and leave for 10 minutes.

3. 3

   Heat frying oil in a deep, heavy pan to 350°F (175°C).

4. 4

   Whisk flour, cornstarch, baking powder, cumin, paprika, and 1 tsp salt. Add sparkling water and stir only until combined.

5. 5

   Pat shrimp very dry. Coat in batter and fry in batches for 2–3 minutes, maintaining the oil around 350°F, until crisp and opaque.

6. 6

   Transfer to a wire rack. Shrimp should reach 145°F (63°C) internally.

7. 7

   Warm tortillas in a dry skillet for about 20 seconds per side.

8. 8

   Divide shrimp between tortillas, then add slaw and chipotle crema. Add cotija only if using.