Fireball Street-Style Fried Shrimp Tacos

Allergens

Shellfish, Eggs

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups panko breadcrumbs
• 1 cup all
• purpose flour
• 2 large eggs
• 4 corn tortillas
• 2 cups coleslaw mix
• 1/2 cup mayonnaise
• 2 chipotle peppers in adobo sauce
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Heat oil in a deep fryer or heavy pan to 350°F (180°C).
2. In one bowl, whisk together the flour and a pinch of salt. In another bowl, beat the eggs with a splash of water. In a third bowl, place the panko breadcrumbs.
3. Dip each shrimp into the flour, then egg, and finally the panko breadcrumbs, pressing them onto the shrimp to help them stick. Fry in batches until golden brown and crispy, around 2 3 minutes. Remove from oil and drain on paper towels.
4. In a separate bowl, mix together mayonnaise, chipotle peppers, lime juice, garlic powder, salt, and pepper to make the smoky chipotle aioli.
5. Warm the corn tortillas in a dry pan for 10 15 seconds on each side. Top with crispy fried shrimp, tangy coleslaw, and a generous dollop of smoky chipotle aioli.

Chef’s Insight

Use the freshest shrimp you can find for the best flavor and texture.

Notes

Adjust the spiciness of the dish to your preference by using more or fewer chipotle peppers.