Firecracker Shrimp Tacos – A Street Food Fusion

Allergens

Shellfish, Soy (from cornstarch)

Ingredients

• 12 large shrimp, peeled and deveined
• 1/2 cup all
• purpose flour
• 1/4 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 1 cup panko breadcrumbs
• 2 tablespoons vegetable oil
• 8 small corn tortillas
• 2 cups coleslaw mix
• 1/4 cup mayo
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• Salt, to taste
• Lime wedges for serving

Instructions

1. In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. In another shallow dish, place panko breadcrumbs.
2. Pat dry the shrimp and coat each in the flour mixture, shaking off excess. Then dip into the panko breadcrumbs, pressing gently to adhere.
3. In a large skillet, heat the vegetable oil over medium high heat. Fry the breaded shrimp until golden brown and cooked through, about 2 3 minutes per side. Remove from heat and let cool slightly.
4. In a separate bowl, toss together coleslaw mix, mayo, apple cider vinegar, sugar, and salt to taste. Set aside.
5. Warm corn tortillas in a dry skillet or microwave for 20 30 seconds.
6. Assemble tacos by placing 2 fried shrimp on each tortilla, topping with a spoonful of coleslaw, and garnishing with lime wedges.

Chef’s Insight

To amplify the street food vibe, serve these tacos in disposable foil wrappers like street vendors do!

Notes

Adjust the spice level by adding more or less cayenne pepper to suit your taste.