Firecracker Lunchbox Shrimp Tacos

Allergens

Shellfish, Gluten

Ingredients

• 1. 2 lbs large shrimp, peeled and deveined 2. 1 cup taco
• sized flour tortillas 3. 1 large avocado, sliced 4. 1 cup cilantro leaves 5. 2 cups Mexican blend cheese, grated 6. 1 large lime, cut into wedges 7. 2 cups coleslaw mix 8. 1 cup prepared salsa 9. 1 tbsp chili powder 10. 1 tsp smoked paprika 11. 1 tsp garlic powder 12. 1/2 tsp cayenne pepper (optional) 13. Salt and black pepper, to taste 14. 4 tbsp olive oil 15. 2 cups peanut or vegetable oil, for frying

Instructions

1. In a large bowl, mix the chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.
2. Toss the shrimp in the spice mixture to evenly coat.
3. Heat 2 cups of peanut or vegetable oil in a deep frying pan over medium high heat.
4. Fry the seasoned shrimp in batches for about 2 3 minutes, until golden brown and cooked through. Remove from the oil and set aside on paper towels to drain.
5. Heat olive oil in another pan over medium heat. Add the shrimp back into the pan and cook until warmed through, about 1 2 minutes.
6. Assemble tacos: place a few warm shrimp on each tortilla, top with coleslaw mix, salsa, avocado slices, and cilantro leaves. Sprinkle cheese on top and serve with lime wedges.

Chef’s Insight

The combination of flavors in this dish is a perfect balance of smoky, spicy, and tangy, creating an explosion of taste that transports you straight to the bustling streets of a famous food festival.

Notes

For a true food-truck experience, serve these tacos with an ice-cold beverage and enjoy the lively atmosphere of a busy street corner.