Firecracker Fried Shrimp Tacos

Allergens

Shellfish, Dairy, Gluten

Ingredients

• 8 large shrimp (peeled, deveined)
• 1 cup all
• purpose flour
• 1 cup cornstarch
• 2 cups vegetable oil (for frying)
• 1 cup buttermilk
• 2 teaspoons Cajun seasoning
• 8 small corn tortillas, warmed
• 1 recipe Firecracker Slaw
• 1 recipe Avocado Crema
• Fresh cilantro leaves for garnish

Instructions

1. In a shallow dish, combine flour and cornstarch. In another shallow dish, mix buttermilk and Cajun seasoning.
2. Dredge each shrimp in the flour mixture, then dip in the buttermilk mixture. Allow excess to drip off before returning to the flour mixture and coat well.
3. In a deep frying pan or Dutch oven, heat oil to 350°F (175°C). Fry shrimp, a few at a time, until golden brown and crispy, about 2 3 minutes per side. Remove with slotted spoon and drain on paper towels.
4. Assemble tacos by layering fried shrimp, Firecracker Slaw, and Avocado Crema on warmed tortillas. Garnish with cilantro leaves.

Chef’s Insight

To add an extra kick, sprinkle the fried shrimp with Cajun seasoning before frying.

Notes

Cook the shrimp until they turn pink and opaque for best results.