Firecracker Shrimp Tacos – A Spicy Twist on a Festival Classic

Allergens

Shellfish, Gluten (from flour)

Ingredients

• 1. 1 lb shrimp, peeled and deveined 2. 1 cup all
• purpose flour 3. 2 cups vegetable oil, for frying 4. 8 small corn tortillas 5. 1 avocado, sliced 6. 1 lime, cut into wedges 7. 1 cup shredded cabbage 8. Fresh cilantro leaves 9. Salt and pepper, to taste

Instructions

1. In a shallow dish, mix the flour with a pinch of salt and pepper.
2. Pat dry the shrimp and dredge them in the seasoned flour, shaking off excess flour.
3. In a heavy saucepan or deep fryer, heat the vegetable oil to 350°F (175°C).
4. Carefully add the coated shrimp to the hot oil and fry for 2 3 minutes or until golden brown and cooked through.
5. Remove the shrimp from the oil with a slotted spoon, allowing excess oil to drain back into the pan. Transfer to a paper towel lined plate to remove any extra grease.
6. Assemble the tacos by warming the corn tortillas on a griddle or in a dry pan for 10 seconds per side.
7. Top each tortilla with a few crispy shrimp, avocado slices, a squeeze of lime juice, shredded cabbage, and fresh cilantro leaves.

Chef’s Insight

The secret to these firecracker shrimp tacos lies in the blend of spices and tangy sauce, which gives it a fiery kick while keeping it crowd-pleasing.

Notes

Serve these tacos with a side of guacamole or a cool and creamy coleslaw for a complete meal.