I don’t know about you, but the Epcot Food and Wine Festival season is my absolute favorite time of year to visit the parks at Walt Disney World. The weather starts cooling off just a bit (for us Floridians, 80s is definitely cooler)! Walking around the World Showcase sampling amazing food from many different countries is a great way to welcome Fall! If you’ve never been to the festival or are planning a visit, check out the end of this recipe to learn more about the festival along with a few helpful tips to maximize your journey!
I have to say, there are way too many great dishes to actually pick a favorite, but I can tell you that we LOVE the marketplace at Mexico. You HAVE to try the mango habanero margarita while visiting. It’s one of my favorite festival drinks of all time and is probably the most unique pairing of flavors in a drink that I’ve ever had. It pairs so well with the tacos from this marketplace, which by the way are amazing! They taste so fresh, and with a rib eye taco and a tempura shrimp taco to try, you learn quickly that this is definitely a gourmet food-lovers paradise!
I am excited that the festival sells a cookbook each year. It’s filled with classic festival recipes and updated each year with a few new ones, too! It’s a great way to keep the festival going year round in our house by making fun dishes that we tried on our journey around Epcot’s World Showcase. Luckily, the shrimp taco recipe is in my new 2013 festival cookbook!
I’ve already made this dish twice since visiting last year. Hopefully these tacos will get your family excited about visiting the festival or bring back great memories of your last trip to Epcot’s Food and Wine Festival. These fun little tacos are very easy to make, so let’s get started!
Makes 10 (6-inch) tacos.
-2/3 cups mayonnaise
-7.5 ounce can chipotle peppers in adobo sauce
-1 egg white
-¼ cup plus 2 tablespoons all-purpose flour
-2 tablespoons cornstarch
-1/2 teaspoon salt
-1/2 teaspoon dried parsley
-1/2 teaspoon paprika
-1/4 teaspoon baking powder
-1/4 teaspoon garlic powder
-1/8 teaspoon baking powder baking soda
-1/2 cup water
-1 pound large shrimp, peeled, deveined, with tails removed
(approximately 30-35 shrimp)
-10 (6-inch) flour tortillas
-3 cups shredded red cabbage
-3/4 cup favorite salsa verde (green salsa)
-Vegetable Oil for Frying
Making Chipotle Mayonnaise:
Step 1: Puree chipotle peppers with adobo sauce in a food processor
Step 2: Mix mayo and pureed chipotle peppers in a medium bowl until smooth
Step 3: Cover and refrigerate
Making Tempura Shrimp:
Step 1: Heat about 2 inches of vegetable oil to 375 degrees Fahrenheit in a deep fryer or pan that can withstand heat
Step 2: Beat egg white in a small bowl until frothy and light. Do not overbeat. Set aside.
Step 3: In a large bowl, combine flour.
Add salt, parsley, paprika, baking powder, garlic powder, baking soda, water, and egg white.
Mix until smooth.
Step 4: Add shrimp and toss until fully covered with batter. Drop 6-8 battered shrimp at a time in hot oil. Do not overcrowd. Fry 2 to 3 minutes or until golden brown and crispy. Remove fried shrimp [Read more…]