Festival Firecracker Shrimp Tacos

Allergens

Shellfish, Eggs, Wheat

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and black pepper, to taste
• 2 large eggs, beaten
• Vegetable oil, for frying
• 8 small corn tortillas, warmed
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish
• 1 cup red cabbage, thinly sliced
• 1 cup shredded cheese, optional
• Sour cream, optional

Instructions

1. In a shallow dish, combine the flour, panko breadcrumbs, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Stir well to mix.
2. In another shallow dish, add the beaten eggs.
3. Dip each shrimp in the egg mixture, then coat with the seasoned flour breadcrumb mixture. Repeat for all shrimp.
4. In a deep frying pan or skillet, heat about 1 inch of vegetable oil over medium high heat to 350°F (175°C). Fry the coated shrimp in batches, turning occasionally, until golden brown and cooked through, about 2 3 minutes. Transfer to a paper towel lined plate to drain.
5. To assemble the tacos, layer two shrimp on each warmed corn tortilla. Top with avocado slices, red cabbage, a squeeze of lime, and cilantro leaves. Add shredded cheese and sour cream if desired. Repeat for all tacos.

Chef’s Insight

To add a burst of flavor, consider creating a quick lime crema by mixing sour cream with lime juice and a pinch of salt. Drizzle it over the tacos before serving.

Notes

For a spicier version, increase the cayenne pepper in the breading mixture.