Copycat Street Market’s Firecracker Shrimp Tacos

Allergens

Shellfish, Egg (in mayo)

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 3 tbsp oil for frying
• 10 small corn or flour tortillas, warmed
• 2 cups shredded cabbage and carrot slaw
• 1 ripe avocado, mashed with lime juice
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste Firecracker Sauce:
• 1 cup mayonnaise
• 2 tbsp hot sauce (such as sriracha)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the shrimp, Firecracker Sauce ingredients, and season with salt and pepper. Mix well and let marinate for at least 30 minutes in the refrigerator.
2. Heat oil in a frying pan over medium high heat. Carefully add the marinated shrimp, cooking until golden brown on both sides and fully cooked through, about 4 5 minutes total. Remove from pan and let drain on paper towels.
3. Warm tortillas in a dry skillet or microwave. Assemble tacos with a few shrimp per tortilla, slaw, avocado sauce, and cilantro.
4. Serve immediately with an extra side of Firecracker Sauce for added heat.

Chef’s Insight

To amp up the heat, use a spicier hot sauce or add more smoked paprika to the Firecracker Sauce.

Notes

Adjust the heat levels according to personal preference.