Street Food Firecracker Shrimp Tacos

Allergens

Shellfish, Eggs

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup panko breadcrumbs
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1/2 cup all
• purpose flour
• 2 large eggs, beaten
• Vegetable oil, for frying
• 8 small corn tortillas, warmed
• 1/2 cup shredded cabbage
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges
• Salsa verde or hot sauce, to taste

Instructions

1. In a shallow dish, mix together panko breadcrumbs, chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
2. In another shallow dish, place the beaten eggs.
3. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat to 350°F (175°C).
4. Pat dry the shrimp and season with salt and pepper, if needed.
5. Dip each shrimp into the egg mixture, then coat with the seasoned breadcrumbs, pressing gently to adhere.
6. Fry the shrimp in batches for 2 3 minutes per side or until golden brown and cooked through. Remove from pan and place on a paper towel lined plate to drain.
7. To assemble, layer 2 shrimp on each tortilla, top with cabbage, cilantro, lime wedges, salsa verde or hot sauce, and enjoy!

Chef’s Insight

Create a DIY taco bar to let guests customize their own Firecracker Shrimp Tacos.

Notes

Serve with a side of refried beans or rice for a complete meal.