Famous Food Truck Firecracker Shrimp Tacos

Allergens

Shellfish, Eggs, Wheat

Ingredients

• 1. 24 medium shrimp, peeled and deveined 2. 1 cup panko breadcrumbs 3. 1/2 cup all
• purpose flour 4. 2 large eggs 5. Vegetable oil, for frying 6. 8 small corn tortillas 7. 2 cups coleslaw mix 8. 1/2 cup firecracker sauce (recipe below) 9. 1 avocado, sliced 10. Fresh cilantro leaves, for garnish Firecracker Sauce: 1. 1/4 cup mayonnaise 2. 2 tablespoons sriracha 3. 2 tablespoons sweet chili sauce 4. 1 tablespoon lime juice 5. 1 teaspoon honey 6. Salt and pepper, to taste

Instructions

1. Prepare the firecracker sauce by whisking together the mayonnaise, sriracha, sweet chili sauce, lime juice, honey, salt, and pepper in a small bowl. Set aside.
2. In three shallow bowls, arrange the flour seasoned with salt and pepper, the beaten eggs mixed with water, and the panko breadcrumbs seasoned with salt, pepper, and paprika. Working one by one, dip the shrimp in the flour mixture, then the egg, and finally the breadcrumbs, pressing gently to adhere.
3. In a deep frying pan, pour enough vegetable oil to reach 1 inch depth and heat over medium high heat until it reaches 350°F (180°C). Fry the shrimp in batches for 2 3 minutes or until golden brown and cooked through. Drain on paper towels.
4. Warm the corn tortillas in a dry pan or microwave for 20 seconds.
5. Assemble the tacos by layering two fried shrimp, a scoop of coleslaw mix, a drizzle of firecracker sauce, and avocado slices in each tortilla. Garnish with cilantro leaves.

Chef’s Insight

To achieve that perfect golden crust on the shrimp, ensure the oil is at the correct temperature before frying.

Notes

Serve with a side of cold beer or your favorite beverage to enjoy this street food experience fully.