Fuzzy’s Taco Shop is a great fast-food taco shop with over 140 locations across the country. One of their staple items is the California Heat Taco and if you love shrimp as much as we do, this is a must-try taco. Panko crusted fried shrimp wrapped in a flour tortilla and topped with pico, chopped bacon, sliced avocado and drizzled with a Sriracha Lime Aioli – my mouth is watering just thinking about it! If you aren’t fortunate enough to have a Fuzzy’s Taco Shop in your local area, then try my take on their recipe at home!

Looking For Other “Flippin” Amazing Recipes?

Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!

Show Us Some “Flippin” Love

If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.

California Heat Taco

5 from 2 votes

Recipe by Flip Flop Foodies Course: TacosCuisine: Tex-MexDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• Tempura Fried Shrimp:

• 1 1/2 cups 1 1/2 flour

• 3/4 cups 3/4 cornstarch

• 1 1/2 tbsp 1 1/2 baking powder

• 1 1/2 cups 1 1/2 cold club soda

• 1/2 tsp 1/2 kosher salt

• 1/4 tsp 1/4 white pepper

• Canola oil, for frying

• 1/2 lb 1/2 shrimp, deveined and shells removed (21 – 25 count)

• Sriracha-Lime Aioli:

• 1/2 cup 1/2 mayonnaise

• 1 tbsp 1 Sriracha sauce

• 1 tbsp 1 fresh lime juice

• 1 1 garlic clove, chopped

• 1 tsp 1 chives, chopped

• California Heat Taco:

• flour or corn tortilla

• diced bacon, cooked

• 1/2 1/2 avocado, sliced

• pico de gallo

• sriracha lime aioli (see recipe below)

Directions

• Tempura Fried Shrimp:
• Set a pot of oil (3 inches deep) on medium high until it reaches 375°F.
• Whisk the flour, cornstarch baking powder, kosher salt and white pepper in a bowl together.
• Dredge the shrimp lightly in the mixture and set aside.
• Add in the club soda and whisk, then dip the shrimp in the batter before carefully frying in the oil for 2-3 minutes or until golden brown.
• Sriracha Lime Mayonnaise:
• Add all the ingredients to a mixing bowl and whisk to combine. Serve immediately or store in the fridge in an airtight container.
• California Heat Taco:
• Warm flour or corn tortilla.
• Place tempura fried shrimp on the bottom of the taco.
• Top with diced bacon, sliced avocado, pico de gallo and drizzle the Sriracho Lime Mayo sauce on top and serve.

Notes

• You can also forego the tempura shrimp and just season and grill them instead.

Inspired by Fuzzy’s Taco Shop – Dallas, TX