I recommend starting off by dicing up the mango, avocado, cabbage, and red onion before you start cooking. This will make the taco building much easier.

Place a large, tall rimmed dutch oven over medium heat, add the duck fat and use a candy/deep fryer thermometer to help you see when the temperature reaches between 350-365 degrees F.

Pat the shrimp extra dry and sprinkle with 1 tablespoon of potato starch.

In a bowl, whisk together potato starch, eggs, salt, garlic powder, and paprika. Once the fat has come to temperature, place each shrimp into the batter to coat then carefully drop it into the fat, making sure not to splash. Add 5-6 shrimp at a time to cook for 1-2 minutes, until the batter has puffed up and fried to a light brown color, then remove and set on a paper towel to soak up any excess fat. Repeat until all shrimp is done cooking – just be sure to keep an eye on the thermometer to ensure the temperature stays between 350-365 degrees F throughout the cooking process.

Once the shrimp has cooked through, build your tacos. Warm up each tortilla either in the microwave or on the stovetop, add the shrimp, top it with some mango, avocado, purple cabbage, red onion, and cilantro. Then top it all off with a bit of chipotle mayo, flake salt, and squeeze some fresh lime juice on top!