This post is sponsored by Florida Department of Citrus.

I'm constantly inspired by the food I have at restaurants and on my travels. When I was brainstorming what to make and share with you that includes Florida orange juice, my friend Nina and I immediately thought of tacos!

At a Chinese restaurant in town here, they serve these lightly battered and fried shrimp with a citrus sauce that's sweet. I have been wanting to give a homemade version of this a go…and dreams do come true because this recipe is amazing. I can't even…

And speaking of Florida orange juice. Did you know that I live in Florida? We love our orange juice here. I drink it practically every day for the vitamin C and the potassium that I need. I'm so excited to work with the Florida Department of Citrus…sharing with you recipes that I made with Florida orange juice!

I know you will love these tacos when you make them!

First, make the sauce which of course includes Florida orange juice. I just used a spoon to mix up the ingredients.

After you have prepped the cabbage and the cilantro…heat a cast iron skillet to warm up the corn tortillas.

Beat two large eggs with some Florida orange juice.

Mix together cornstarch, salt and white pepper.

First put the shrimp in the cornstarch mixture…

Dip the shrimp in the egg and Florida OJ mixture.

Then, toss the shrimp back into the cornstarch.

Fry up the shrimp in a nonstick skillet.

Put the tacos together with cabbage, shrimp and cilantro.

Then, drizzle the sweet orange sauce on top. These tacos are amazing…I know you'll love them and your family will too! So easy to make and perfect for any summer get together!

You should check out the Florida Department of Citrus' website and facebook page to get more recipes and learn more about the nutritional benefits of Florida orange juice!

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Orange Shrimp Tacos Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 to 12 tacos

Ingredients

sweet orange sauce

• 1/2 cup mayonnaise
• 1/4 cup sweetened condensed milk
• 3 Tablespoons Florida orange juice
• 1/4 red/purple cabbage sliced thin
• chopped cilantro for garnish (optional)
• 1 pound shrimp if frozen, defrosted, peeled and de-veined
• 3/4 cup cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 large eggs
• 2 Tablespoons Florida orange juice
• corn tortillas about 10
• oil for frying the shrimp

Instructions

• Make the sweet orange sauce by combining mayonnaise, sweetened condensed milk and 3 tablespoons Florida orange juice in a small bowl. Mix until thoroughly combined. Cover and refrigerate until ready to serve.
• Prep the cabbage and cilantro and set aside.
• Season the shrimp. Mix together cornstarch, salt and white pepper on a plate or shallow bowl. On another plate or shallow bowl, whisk together egg whites with 2 Tablespoons Florida orange juice.
• Heat a seasoned cast iron skillet on medium for about 3 minutes. Heat corn tortillas (one or two at a time, depending on the size of your skillet) one minute on each side. Place tortillas on a plate with one paper towel (to keep the bottom tortilla from getting soggy from condensation.)
• Prepare a plate and line it with paper towels. In a non-stick skillet, pour oil so it's at about 1/4 inch. Heat for about 4 to 5 minutes on medium.
• One at a time, dip the shrimp in the cornstarch mixture, then dip the shrimp in the egg mixture and then lastly dip again in the cornstarch mixture.
• In two or three batches, fry the battered shrimp for about 30 to 45 seconds on each side. Remove from oil and place on paper towel-lined plate.
• Serve on corn tortillas; place cabbage, shrimp and cilantro on tortillas and drizzle the sweet orange sauce on top.

Notes

Note:  When battering the shrimp, I noticed that part of the batter would come off if I put it on a plate, when I went to pick it up. So it’s best to leave the battered shrimp in the plate or bowl with the cornstarch and place into the skillet directly from there. (Be sure to shake off excess cornstarch.)

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Shrimp Tacos appeared first on The Little Kitchen.

I have an obsession with boba milk teas otherwise known as bubble teas. I remember the first time I heard about them, my brother, Eric, mentioned them to me. He told me about them after a visit with family in either Texas for California (I forget which one). I remember vividly trying to ask him to explain them to me over and over again, I didn't get it. So there's a fat straw and you suck up the tapioca and you chew on it? That's weird. I don't think I'm interested.

Fast forward to when I visited family in California with him and he MADE me try it. It was all over then. He didn't tell me that the chewy tapioca kind of reminds you of chewing a gummy bear. And the drinks, the teas, the slushies and smoothies, you can order…all sorts of great stuff. My avocado smoothie that I love was inspired by one I had a boba tea shop in Orlando!

My best friend, Lindsay, has an obsession with passion fruit…she's posting her version of a bubble tea today too! Passion Fruit Bubble Tea. Now that I want to try!

I use these black dried tapioca pearls you can find at your local Asian grocery store or online. You also need the fat boba straws too!

I did make a video to show you how easy it is to make the boba, it just takes a little bit of patience but it's totally worth it!

That's the boba or tapioca pearls soaking in the sugar water. I like to use all light brown sugar or a half granulated sugar and half light brown sugar.

Funny story about this slotted spoon. We have had it for years and a long time ago, Curtis decided to bend it…it's perfect bent…super ergonomic to use! Ha

While these are not completely authentic Vietnamese Iced Coffees…they are a great stand in and making them into a smoothie…out of this world! I seriously made these smoothies three times and the boba…five million times. To test it, to make sure I got it right just for you. Who am I kidding? I'm addicted!

I have to drive an hour for the closest bubble tea shop and now I make them at home. I still go to the tea shops when I'm out and about but you can't beat being able to make these at home! So tell me, have you tried boba tea or bubble tea before?

Be sure to check out Lindsay's Passion Fruit Bubble Tea while you're at it!

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Vietnamese Iced Coffee Smoothie with Boba Recipe

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 2 drinks

Ingredients

• 1 shot of espresso
• 2 Tablespoons sweetened condensed milk
• 3 cups ice
• 1/2 cup dried black boba tapioca pearls; if making one drink use 1/4 to 1/3 cup
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar

Instructions

• First things first, make the espresso and set aside and allow to cool.
• Bring a pot of boiling water (at least 5 cups) and then add boba (tapioca pearls), stir every so often. Boil for 5 minutes. Turn off heat and allow the boba to sit in the pot for about 10 minutes.
• While you're bringing the water to a boil, in a smaller separate pot, add sugar (you can use a mix or all light brown sugar) and 1 cup of water. Bring to a boil and allow to boil for 5 minutes, until reduced. Mix every so often.
• Using a slotted spoon, add the cooked boba to the sugar water and allow to sit for at least 10 minutes.
• Add boba to two glasses.
• Add espresso to a measuring cup and add enough water to make 1 1/2 cups. Add sweetened condensed milk and mix thoroughly. Add to blender with ice and blend until smooth.
• Pour coffee smoothie over boba and serve with boba straws.

Notes

Tips: Unfortunately, cooked boba does not keep well in the refrigerator, it's best to serve it the same day you make it.

Boba instructions modified from Food52. Smoothie Recipe from the little kitchen.

Disclosure: There are affiliate links in this post.

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