• 1 lb. fresh shrimp (peeled, deveined)
• 2 limes (juiced)
• 2 fresh avocados (sliced)
• 1 bunch cilantro (stems removed, chopped)
• 12 flour or corn tortillas
• Peanut oil (for frying)

• 1 1/2 cups all-purpose flour
• 1/2 cup rice flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. granulated garlic
• 1/8 tsp. ground jalapeño powder
• 1 1/2 tsp. Wakaya Sea Salt
• 12 oz. club soda

• 1 tbsp. Organic Pink Fijian Ginger Powder
• 2 cups mayonnaise
• 1 tbsp. white miso paste

• 2 tsp. Organic Pink Fijian Ginger Powder
• 3 tomatillos (medium dice)
• 1 tomato (medium dice)
• 1/2 onion (medium dice)
• 2 jalapeños (seeded, diced)
• 1/2 cup fresh cilantro (chopped, stems removed)
• 2 tbsp. fresh lime juice
• Wakaya Sea Salt

DIRECTIONS

1. Combine shrimp and lime. Marinate for 15 minutes.
2. Heat peanut oil in a skillet or deep fryer to 375. F.

(tempura batter)
1. Combine all ingredients and whisk lightly.
2. Batter should have the consistency of pancake batter. Set aside.
3. Remove the shrimp from the marinade, pat dry, and add to the tempura batter.
4. Fry coated shrimp for about 1 minute.
5. Remove and drain on paper towels.