Firecracker Shrimp Tacos – A Street Food Sensation

Allergens

Shellfish, Eggs

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 2 large eggs
• 1/2 cup milk
• Canola oil, for frying
• 8 small corn tortillas
• 2 cups shredded red cabbage
• 2 cups sliced avocado
• 1 lime, cut into wedges
• Firecracker Sauce (see recipe below)

Instructions

1. In a shallow dish, whisk together the milk and eggs. In another shallow dish, combine the flour and panko breadcrumbs.
2. Dip the shrimp in the egg mixture, then dredge them in the flour breadcrumb mixture to coat evenly.
3. In a deep frying pan, heat about 1 inch of canola oil to 350°F. Fry the coated shrimp until golden brown and cooked through, about 2 3 minutes. Remove from the oil and drain on paper towels.
4. Warm the corn tortillas in a dry skillet or microwave. Top each tortilla with 4 fried shrimp, a generous helping of shredded red cabbage, avocado slices, a lime wedge, and drizzle with Firecracker Sauce.

Chef’s Insight

Create a fun atmosphere by adding a DIY topping bar with various sauces, pickled vegetables, and salsas for guests to customize their tacos.

Notes

Adjust the spice level of the Firecracker Sauce according to personal preference.