A Taste of Disney: Tacos de Camarones

Updated on January 29, 2020
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Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.

These flavorful tacos are sure to impress all that give them a try!
These flavorful tacos are sure to impress all that give them a try!

Getting Started

These are the real deal. Anyone who has been to Epcot Center at Disney World knows that sometimes people don't enjoy their favorite dishes there. Why? Because the restaurants at Epcot's World Showcase serve the authentic cuisine, not the Americanized versions that most people are used to.

La Hacienda de San Angel is one of the newest restaurants at the World Showcase, and it has become one of the most popular. It is located on the World Showcase Lagoon at the Mexico Pavilion, and it serves some of the best food Mexico has to offer. The shrimp taco recipe I'd like to share here is from this restaurant. And I can tell you this, they are better than anything you will find at an Americanized "Tex-Mex" restaurant.

When planning our weekly grocery trip, I picked up one of my Disney cookbooks and started flipping through the pages. I wanted inspiration for a quick and easy dinner. I came across this recipe in Kitchen Magic with Mickey, and I knew that it would be a hit. I picked a night for the meal and picked up the ingredients. I was really excited to try it out as it would be something outside my comfort zone. Not to mention that it would bring a little of the Disney magic to an ordinary weeknight dinner.

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: 8–10 tacos

Ingredients

  • 10 tortillas
  • 2/3 cup mayonnaise
  • 1 can chipotle peppers in adobo sauce
  • 1 egg white
  • 1/3 cup flour
  • 2 tablespoons corn starch
  • 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 soda
  • 1/2 cup water
  • 1 pound shrimp, peeled and deveined
  • 3 cups cabbage, shredded
  • Vegetable oil
  • Salsa verde
Click thumbnail to view full-size
You can see all the spices in the batter, the shrimp were very easy to cover.The shrimp cooked very quickly in the hot oil. I was surprised by how little grease there was on the shrimp when I removed them from the oil. Of course at this point the smell was so heavenly that I almost didn't make any tacos at all.
You can see all the spices in the batter, the shrimp were very easy to cover.
You can see all the spices in the batter, the shrimp were very easy to cover.
The shrimp cooked very quickly in the hot oil.
The shrimp cooked very quickly in the hot oil.
I was surprised by how little grease there was on the shrimp when I removed them from the oil. Of course at this point the smell was so heavenly that I almost didn't make any tacos at all.
I was surprised by how little grease there was on the shrimp when I removed them from the oil. Of course at this point the smell was so heavenly that I almost didn't make any tacos at all.

Instructions

  1. First, make the chipotle mayo. Simply mix the chipotle peppers in the adobo sauce with the mayonnaise. The original recipe calls for the chipotle peppers to be pureed before they are mixed with the mayonnaise, but I left them whole. Chill the chipotle mayo until ready to use.
  2. Get a large-walled pot or deep fryer and fill with 2 inches of the vegetable oil. Heat the oil to 75 degrees.
  3. While the oil is heating, make the batter for the shrimp. Mix together the flour, cornstarch, garlic powder, salt, parsley, paprika, baking powder, and baking soda.
  4. Beat the egg white until frothy. Then mix the egg white and water with seasoned flour mixture. Combine until smooth.
  5. If the shrimp is not already peeled and deveined, do so now.
  6. Add the shrimp to the batter and make sure they are well covered.
  7. In groups of about 6, add the shrimp to the hot oil. Make sure to be careful as the oil can splatter and burn. Do not add too many shrimp to the oil at once as it will drop the temperature of the oil. Cook for about 2–3 minutes.
  8. Continue cooking the shrimp in batches until they are all done. Draining the shrimp on a plate with a paper towel will help remove some of the grease.
  9. Spread about 1 tablespoon of the chipotle mayo on a tortilla. Top with shrimp, shredded cabbage, and drizzle the desired amount of salsa verde.
Click thumbnail to view full-size
The chipotle mayo has such a nice pink color. You can smell the spices and heat when you spread it on the tortilla.If the shrimp are still very hot use tongs to place them on the tortilla. The recipe called for three shrimp for each tortilla, but I'll admit that we added more.Top the shrimp with a handful of cabbage. I'd never really had cabbage before so I didn't use too much. I was pleased with the crunch it added.I had never had green salsa before and was a little hesitant to put it on my taco. I was so glad that I tried it!The finished piece. A surprisingly quick and easy meal  to put together on a week night.
The chipotle mayo has such a nice pink color. You can smell the spices and heat when you spread it on the tortilla.
The chipotle mayo has such a nice pink color. You can smell the spices and heat when you spread it on the tortilla.
If the shrimp are still very hot use tongs to place them on the tortilla. The recipe called for three shrimp for each tortilla, but I'll admit that we added more.
If the shrimp are still very hot use tongs to place them on the tortilla. The recipe called for three shrimp for each tortilla, but I'll admit that we added more.
Top the shrimp with a handful of cabbage. I'd never really had cabbage before so I didn't use too much. I was pleased with the crunch it added.
Top the shrimp with a handful of cabbage. I'd never really had cabbage before so I didn't use too much. I was pleased with the crunch it added.
I had never had green salsa before and was a little hesitant to put it on my taco. I was so glad that I tried it!
I had never had green salsa before and was a little hesitant to put it on my taco. I was so glad that I tried it!
The finished piece. A surprisingly quick and easy meal  to put together on a week night.
The finished piece. A surprisingly quick and easy meal to put together on a week night.
Kitchen Magic With Mickey
Kitchen Magic With Mickey
Kitchen Magic with Mickey is a fantastic cookbook. I have several recipes flagged to try that I am sure will be big hits with my family and friends. If you want to try this shrimp taco recipe or many other magical recipes from the world of Disney, I highly recommend this book. It will be a fantastic addition to your home library!
 

My Changes

I did add a little onion powder to my flour mixture. I usually live by a rule that if I add garlic powder I need to add onion powder, as well. I also kind of eyeballed most of my spices, they are just so hard to measure out sometimes.

The original recipe called for red cabbage, but the grocery store didn't have any. To be honest, I wasn't too sure what the difference between the two is, besides the color, so I just got a green cabbage.

I also used canola oil instead of vegetable oil. I think any light, relatively flavorless oil would work well for this recipe.

My Review

This meal came together much faster than I had anticipated. It looks like it would take a long time as there are a lot of spices to add to the batter mixture which makes the ingredients list a little intimidating, but it really isn't that involved overall. The shrimp cook quickly, the chipotle mayo is simple, and putting together the tacos is a matter of personal preference.

Both my boyfriend and I were very happy with out dinner. We both agreed that this recipe will be added to our regular rotation. It tastes like something you have to get at a restaurant, but can be easily be made at home. The shrimp did reheat well the next day too! I was very happy with dinner, and pleased that I was able to take a step out of my comfort zone in the kitchen.

© 2018 Alex

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