Sizzling Firecracker Shrimp Tacos

Allergens

Shellfish, Eggs

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 2 large eggs
• 2 tbsp taco seasoning
• 1 tbsp smoked paprika
• 1/2 tbsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• Vegetable oil, for frying
• 8 small corn tortillas
• 2 cups shredded cabbage (green or red)
• 1 cup fresh cilantro leaves
• 1 lime, cut into wedges
• Sizzling Firecracker Sauce (recipe below) Sizzling Firecracker Sauce:
• 1/2 cup hot sauce (e.g., Frank's RedHot)
• 1/4 cup ketchup
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste

Instructions

1. In a shallow dish, whisk together flour, panko breadcrumbs, taco seasoning, smoked paprika, cayenne pepper, salt, and black pepper. In another shallow dish, beat the eggs.
2. Pat dry the shrimp and dip each piece into the egg, then coat with the seasoned flour mixture, shaking off excess. Set aside on a plate.
3. In a deep frying pan or skillet, pour in vegetable oil to a depth of about 1 inch. Heat over medium high heat until it reaches 350°F (175°C). Fry shrimp in batches for 2 3 minutes or until golden brown and cooked through. Remove with a slotted spoon and place on paper towels to drain.
4. Warm the corn tortillas in the microwave for 20 seconds, then keep them wrapped in a clean kitchen towel.
5. Assemble tacos by adding shrimp, shredded cabbage, cilantro leaves, and a generous drizzle of Sizzling Firecracker Sauce to each tortilla. Serve with lime wedges on the side.

Chef’s Insight

Use large shrimp to ensure a perfect balance of shrimp and filling in each bite.

Notes

Adjust the spice level according to your preference by altering the amount of cayenne pepper in the sauce.