Firecracker Shrimp Tacos: A Street Food Rebel’s Twist on Baja-Style Seafood

Allergens

Shellfish, Eggs, Gluten

Ingredients

• 1. 2 lbs large shrimp, peeled and deveined 2. 1 cup all
• purpose flour 3. 2 cups panko breadcrumbs 4. 2 eggs 5. Canola oil, for frying 6. 8 corn tortillas 7. 1 avocado, sliced 8. 1 lime, cut into wedges 9. Fresh cilantro leaves 10. Sliced jalapeños (optional)

Instructions

1. Prepare three shallow dishes: one for flour, one for beaten eggs, and one for panko breadcrumbs.
2. Season the shrimp with salt and pepper to taste. Dredge the shrimp in the flour, then the egg, and finally the panko breadcrumbs, pressing gently to adhere.
3. In a large, deep skillet or frying pan, heat about 1 inch of canola oil over medium high heat until hot but not smoking. Fry the shrimp in batches for 2 3 minutes per side or until golden brown and cooked through. Remove from the oil with a slotted spoon and drain on paper towels.
4. Heat corn tortillas in a dry skillet or on a griddle for about 10 seconds per side.
5. Assemble the tacos by placing two or three shrimp per tortilla, topped with avocado slices, a squeeze of lime juice, cilantro leaves, and jalapeños if desired. Serve immediately.

Chef’s Insight

To add a smoky flavor to the shrimp, sprinkle them with smoked paprika before dredging in breadcrumbs.

Notes

Serve with a side of zesty coleslaw or roasted corn for a complete meal.