Smoky Firecracker Shrimp Street Tacos

Allergens

Shrimp, Eggs, Soy (in store-bought breadcrumbs)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 2 large eggs
• 1/4 cup vegetable oil
• 12 street taco
• sized corn tortillas
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish Smoky Spice Blend:
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle powder
• 1/2 tsp garlic powder
• 1/4 tsp salt Tangy Lime Slaw:
• 3 cups shredded cabbage
• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1 tbsp sugar
• Salt and pepper, to taste

Instructions

1. In a shallow dish, whisk together the smoky spice blend ingredients. Pat dry the shrimp and toss them in the spice mix to coat evenly.
2. Prepare three more shallow dishes with flour seasoned with salt and pepper, beaten eggs, and panko breadcrumbs. Dredge the spiced shrimp through each station in that order: flour, egg, and breadcrumbs.
3. In a large frying pan over medium heat, warm the vegetable oil. Fry the coated shrimp until golden brown and crispy, about 2 3 minutes per side. Remove and drain on paper towels.
4. For the tangy lime slaw, mix together cabbage, mayonnaise, lime juice, sugar, salt, and pepper. Set aside.
5. Heat corn tortillas on a grill or in a dry pan until slightly charred, about 30 seconds per side. Keep warm.
6. Assemble tacos: Place two fried shrimp in each warmed tortilla, top with slaw and avocado slices. Squeeze lime wedges over the top. Garnish with cilantro leaves.
7. Serve immediately while hot.

Chef’s Insight

Experiment with different spice blends or add some heat with sliced jalapeños.

Notes

Adjust the spiciness of the shrimp by using more or less chipotle powder.