Street Food Sensation: Firecracker Shrimp Tacos

Allergens

Shellfish, Gluten

Ingredients

• 24 large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 3 cups vegetable oil for frying
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1 avocado, sliced
• 1 lime, cut into wedges
• Cilantro leaves for garnish

Instructions

1. In a shallow dish, mix together flour, panko breadcrumbs, garlic powder, paprika, cayenne pepper, salt, and pepper to taste. Set aside.
2. Heat vegetable oil in a deep frying pan over medium high heat to 350°F (175°C).
3. Pat shrimp dry with paper towels. Dredge each shrimp in the flour mixture, shaking off excess flour. Carefully lower shrimp into hot oil using tongs and fry until golden brown and cooked through, about 2 3 minutes per side. Remove from oil with a slotted spoon and let drain on paper towels.
4. Warm corn tortillas in the microwave for 20 seconds or on a dry griddle for 10 15 seconds per side.
5. To assemble, place two shrimp on each tortilla, top with shredded cabbage, avocado slices, and a generous squeeze of lime juice. Garnish with cilantro leaves.

Chef’s Insight

This recipe captures the essence of a famous street food classic while adding a zesty kick that will keep you coming back for more.

Notes

The secret to perfect fried shrimp is to pat them dry before dredging and not overcrowding the pan when frying.