Street Food Snack: Firecracker Shrimp Tacos

Allergens

Shellfish, Gluten

Ingredients

• 12 large shrimp, peeled and deveined 1 cup panko breadcrumbs 2 tbsp paprika 1 tsp cayenne pepper Salt and black pepper to taste 2 cups vegetable oil for frying 8 small corn tortillas 1 avocado, sliced 1 lime, cut into wedges Fresh cilantro leaves for garnish Sour cream, optional Firecracker Sauce: 1/2 cup mayonnaise 1/4 cup Sriracha sauce 1 tbsp honey 1 tbsp fresh lime juice 1 tsp garlic powder 1 tsp smoked paprika Salt to taste

Instructions

1. In a shallow dish, combine panko breadcrumbs, paprika, cayenne pepper, salt, and black pepper. Mix well.
2. Dip each shrimp in the Firecracker Sauce, then coat with the seasoned breadcrumb mixture.
3. In a deep frying pan, heat vegetable oil over medium high heat to 350°F (175°C). Fry the coated shrimp until golden brown and crispy, about 2 minutes per side. Remove from the oil and let drain on paper towels.
4. Warm the corn tortillas in a dry pan or microwave. Top each tortilla with a fried shrimp, avocado slices, a squeeze of lime juice, and a dollop of sour cream if desired. Garnish with cilantro leaves.
5. Serve immediately and enjoy the sizzling aroma and flavors that will transport you to a bustling street food festival.

Chef’s Insight

"The secret to perfect Firecracker Shrimp Tacos lies in the balance of flavors - the smoky heat from the sauce, the tanginess of lime, and the creaminess of sour cream. It's all about the perfect bite."

Notes

Be cautious when frying the shrimp as the oil may splatter.