Shrimp Tempura Tacos


  • 75 ea. Harbor Banks® Tempura Shrimp
  • 1 lb. Monarch® Sliced Pickled Red Onion, drained
  • 24 oz. Chef’s Line® Crème Fraîche
  • 75 ea. Corn Tortillas
  • 2 oz. Cilantro, coarsely chopped
  • 1-1/2 lb. Red Cabbage, sliced
  • 2 ea. Avocado, peeled, seeded and diced
  • 4 ea. Limes, juiced


Griddle Corn Tortillas until hot and slightly blistered in spots. Set aside Corn Tortillas and keep warm.

Purée the Avocado, Crème Fraîche and lime juice in a blender or food processor. Place avocado crema in a squirt bottle.

Deep-fry the Tempura Shrimp according to package directions.

To assemble, place a small mound of sliced Red Cabbage in the bottom of a warm Corn Tortilla. Top with Sliced Pickled Red Onion, Cilantro and a Tempura Shrimp. Drizzle with avocado crema. Repeat with remaining Corn Tortillas. 

Yield: 25 portions (3 tacos per portion)