Firecracker Shrimp Tacos – A Street Food Revolution

Allergens

Shellfish, Dairy (Buttermilk)

Ingredients

• 24 large shrimp, peeled and deveined 1 cup all
• purpose flour 1 cup panko breadcrumbs 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and black pepper, to taste 1/4 teaspoon cayenne pepper 1 cup buttermilk Vegetable oil, for frying 8 small flour tortillas, warmed 2 cups shredded cabbage 1/2 cup fresh cilantro leaves 1 ripe avocado, sliced 1 lime, cut into wedges

Instructions

1. In a shallow dish, combine the flour, panko breadcrumbs, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir well to combine.
2. In another shallow dish, pour in the buttermilk.
3. Dip each shrimp into the buttermilk, allowing excess to drip off. Then dredge in the flour mixture, shaking off any excess. Repeat with all shrimp and set aside.
4. In a deep frying pan or skillet, pour in enough vegetable oil to reach about 1 inch deep. Heat over medium high heat until it reaches 350°F.
5. Carefully drop in the breaded shrimp, a few at a time, and cook until golden brown and crispy, about 2 3 minutes per side. Remove with a slotted spoon and place on a paper towel lined plate to drain.
6. Assemble the tacos by placing 3 shrimp in each warm flour tortilla. Top with cabbage, cilantro leaves, avocado slices, and a squeeze of lime.

Chef’s Insight

Don't overcrowd the pan while frying the shrimp - this will lower the oil temperature and make them less crispy.

Notes

For added heat, add a pinch of red pepper flakes to the flour mixture.