Mangos are already tasty around here and pretty easy to pick out the goods ones. They didn’t seem to skip a beat from last season rolling into this one. Keep reading
Don’t do too much frying around here because of cleanup but when it happens, I dig tempura style batter twisted with a twist. I included the shrimp only because I had like six extra. Anyways, let's roll.
Put cold water in bowl and whisk in the dry ingredients.
Mix til incorporated and not lumpy. Doesn’t take much.
Mango Pico Prep
While oil is likely still heating mix all the mango parts ingredients and test.
Longer it sits better it gets.
Also start heating small fry pan to medium heat for tortilla warm up.
Time To Burn
When frying you need the oil pretty hot and can’t add too much crap at once. I’ll add like 4 pieces at a time pumping 365 degree oil.
When you drop those 4 pieces in your oil temperature is gonna drop big time. Hang in there, set timer at 4 minutes and towards the 3 minute mark you should see oil coming back up.
When they are nice and golden brown, about 4 minutes possibly longer. Pull from very hot oil with tongs or a fry basket picker upper thing. This is where your judgement comes in.
Place on rack or paper towels to drain.
Plating The Tacos
Mix up “Funky Sauce” if you're using.
Heat both side of tortillas you are using in your preheated pan. If you have a stick of butter rub a very little bit in bottom of pan. Like a quick brush light coating.
Lastly lay in tortilla a line of fish, some mango pico, a shrimp, and funky sauce.