Firecracker Shrimp Street Tacos

Allergens

Shrimp, gluten (in flour and panko breadcrumbs), soy (potential in some mayonnaise)

Ingredients

• 24 medium shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 1 cup panko breadcrumbs
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp cayenne pepper
• Salt and black pepper, to taste
• 1 cup beer or water
• 12 small corn tortillas
• Vegetable oil, for frying For the slaw:
• 2 cups shredded cabbage (green and red)
• 1/2 cup thinly sliced red onion
• 1/4 cup fresh cilantro, chopped
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• Salt and black pepper, to taste For the salsa:
• 1 cup cherry tomatoes, halved
• 1/2 jalapeno, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• Salt and black pepper, to taste

Instructions

1. Prepare the shrimp by patting them dry with paper towels. In a shallow dish or bowl, combine flour, panko breadcrumbs, garlic powder, paprika, cayenne pepper, salt, and black pepper.
2. Slowly add beer or water to the flour mixture, stirring until you have a smooth batter. Adjust seasonings if needed.
3. Heat about 1 inch of vegetable oil in a deep frying pan or skillet to 350°F (180°C).
4. Dip shrimp into the batter and carefully drop them into the hot oil, frying until golden brown and cooked through, approximately 2 3 minutes. Remove from oil with a slotted spoon and let drain on paper towels.
5. For the slaw, in a large bowl, mix together cabbage, red onion, and cilantro. In a separate bowl, whisk together mayonnaise, apple cider vinegar, salt, and black pepper, then pour over cabbage mixture. Toss until well combined and let rest for 15 minutes.
6. For the salsa, in a small bowl, combine cherry tomatoes, jalapeno, red onion, and cilantro, stirring well. Season with salt and black pepper to taste.
7. Warm corn tortillas in a dry skillet or directly over an open flame until just softened and slightly charred.
8. Assemble tacos by placing two fried shrimp on each warm tortilla, then topping with slaw and salsa. Serve immediately.

Chef’s Insight

Don't be afraid to adjust the spice levels to your preference, adding more cayenne pepper for extra heat or cutting back on jalapeno in the salsa.

Notes

Adjust the frying time to ensure that your shrimp are cooked through but not overcooked.