Firecracker Shrimp Tacos with Chipotle Slaw

Allergens

Shellfish, Eggs

Ingredients

• 1 lb large shrimp, peeled and deveined 1 cup all
• purpose flour 2 cups panko breadcrumbs 2 eggs Canola oil, for frying 8 small corn tortillas 1 recipe Chipotle Slaw (recipe below) Chipotle Slaw: 4 cups shredded cabbage 1/2 cup mayonnaise 2 tbsp lime juice 1 tsp chipotle powder Salt and pepper, to taste

Instructions

1. In a shallow dish, whisk together the flour and 1 cup of panko breadcrumbs. In another shallow dish, beat the eggs with 2 tablespoons of water.
2. Dredge shrimp in the flour mixture, then egg, and finally coat with the remaining panko breadcrumbs.
3. Heat 2 inches of oil in a large, heavy bottomed pot to 350°F. Fry shrimp in batches until golden brown and cooked through, about 3 minutes per batch. Remove from oil and drain on paper towels.
4. In a bowl, combine cabbage, mayonnaise, lime juice, chipotle powder, salt, and pepper. Toss to combine.
5. Warm tortillas in the microwave or on a griddle for 10 15 seconds. Top each tortilla with 3 shrimp, generous amounts of slaw, and any additional toppings you like (e.g., avocado, cilantro, lime wedges).
6. Serve immediately and enjoy the sizzle, aroma, and crowd energy of this game day favorite.

Chef’s Insight

For a spicy kick, add chopped jalapeños to the Chipotle Slaw or serve the tacos with a side of hot sauce.

Notes

This recipe makes a generous amount of Chipotle Slaw, but feel free to adjust the ingredients for your desired slaw-to-shrimp ratio.