Firecracker Shrimp Street Tacos – A Spicy Twist on Classic Food Truck Favorite

Allergens

Shellfish - Eggs - Wheat

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• 3 tbsp firecracker spice blend (see recipe below)
• 8 small corn tortillas, warmed
• 2 cups coleslaw mix
• 1 ripe avocado, sliced
• 1/4 cup sour cream
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish
• Salt and pepper, to taste Firecracker Spice Blend:
• 1 tbsp paprika
• 2 tsp smoked paprika
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• Salt and pepper, to taste

Instructions

1. Prepare the firecracker spice blend by combining all ingredients in a small bowl. Set aside.
2. In three separate shallow dishes, place flour, beaten eggs, and panko breadcrumbs. Season each with salt and pepper.
3. Dredge shrimp in flour, then egg, and finally panko, pressing gently to adhere. Place on a baking sheet and repeat with remaining shrimp.
4. In a deep frying pan, heat 1 inch of oil over medium high heat until shimmering. Carefully add shrimp and fry until golden brown, about 2 3 minutes per side. Remove from oil and drain on paper towels.
5. Assemble tacos by layering two shrimp per tortilla, topped with coleslaw mix, avocado slices, a dollop of sour cream, lime wedges, and fresh cilantro leaves.
6. Serve immediately and enjoy the sizzling, smoky flavors that transport you straight to the food truck scene.

Chef’s Insight

Adjust the heat level of the firecracker spice blend according to your preference.

Notes

For a crowd-pleasing party dish, double the recipe and serve family-style.