Fiery Ghost Pepper Popcorn Shrimp Tacos

Allergens

Shellfish (Shrimp)

Ingredients

• 8 large shrimp, peeled and deveined 1 cup cornstarch 2 cups vegetable oil 1 package taco
• sized flour tortillas Ghost Pepper Popcorn Seasoning (3 tbsp salt, 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tbsp sugar, 1 tsp ghost pepper flakes) 1 small cabbage, thinly sliced (for the slaw) 1/4 cup mayonnaise 2 tbsp apple cider vinegar Salt and pepper to taste

Instructions

1. Prepare the Ghost Pepper Popcorn Seasoning by combining all the ingredients in a small bowl and mix well.
2. In a shallow dish, spread the cornstarch and season it with half of the prepared Ghost Pepper Popcorn Seasoning.
3. Pat dry the shrimp and then dust them with the cornstarch mixture, shaking off excess flour.
4. Heat the vegetable oil in a heavy pot to 350°F (175°C). Fry the coated shrimp until golden brown, about 2 3 minutes. Remove and let drain on paper towels.
5. In a separate pan, heat another tablespoon of oil and lightly grill the tortillas for 10 seconds on each side.
6. For the slaw, combine the thinly sliced cabbage, mayonnaise, apple cider vinegar, salt, and pepper in a large bowl and toss until well mixed.
7. Assemble the tacos by placing a few fried shrimp on each tortilla, topping with a generous portion of slaw, and garnishing with a sprinkle of Ghost Pepper Popcorn Seasoning.

Chef’s Insight

Experiment with different seasonings for the slaw to change up the flavor profile of the dish.

Notes

Adjust the spice level of the Ghost Pepper Popcorn Seasoning according to personal preference.