Fireball Shrimp Tacos – A Copycat Street Food Favorite
Fireball Shrimp Tacos, a delicious copycat recipe of a popular street food dish that combines the smoky flavors of grilled shrimp with spicy sauce and crunchy toppings.
Allergens
Shellfish, Eggs
Ingredients
- 24 large shrimp, peeled and deveined
- 1 cup all
- purpose flour
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 2 tablespoons Fireball Whiskey (optional)
- Canola oil for frying
- 8 small corn tortillas, warmed
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro leaves
- Salt and pepper to taste
Instructions
- In a shallow dish, combine the flour and panko breadcrumbs. In another dish, beat the eggs with Fireball Whiskey (if using). Season shrimp with salt and pepper.
- Working in batches, dredge shrimp in flour mixture, then egg mixture, and finally back into the flour mixture to coat evenly. Set aside on a plate.
- In a large skillet or deep fryer, heat about 1 inch of oil to 350°F (175°C). Fry shrimp in batches until golden brown and cooked through, 2 3 minutes per batch. Drain on paper towels.
- Assemble tacos by layering shrimp, cabbage, avocado slices, and a squeeze of lime juice. Garnish with fresh cilantro leaves. Serve immediately.
Chef’s Insight
The secret ingredient, Fireball Whiskey, adds a unique kick to the shrimp coating, making these tacos extra memorable.
Notes
The Fireball Whiskey can be adjusted to your preferred spice level.