Firecracker Shrimp Tacos – Food Truck Favorite Lunch

Allergens

Shellfish, Eggs, Dairy

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup buttermilk
• 2 eggs, beaten
• 3 cups vegetable oil, for frying
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/2 cup fresh cilantro leaves
• 1 avocado, sliced
• Lime wedges
• Hot sauce, to taste

Instructions

1. Preheat 3 inches of vegetable oil in a deep frying pan to 350°F (175°C).
2. In a shallow dish, whisk together the buttermilk and eggs.
3. In another shallow dish, combine the flour, panko breadcrumbs, garlic powder, onion powder, cayenne pepper, smoked paprika, salt, and pepper.
4. Pat dry the shrimp and dip each piece into the buttermilk mixture, then coat with the seasoned breadcrumb mixture.
5. Fry the coated shrimp in batches for 2 3 minutes per side or until golden brown and crispy. Remove from the oil and drain on paper towels.
6. Warm the corn tortillas in a dry pan or in the microwave.
7. Assemble the tacos by layering shrimp, cabbage, cilantro, avocado slices, and hot sauce to taste on each tortilla. Serve immediately with lime wedges on the side.

Chef’s Insight

To amplify the flavors even more, try marinating the shrimp in a spicy sauce for 30 minutes before breading.

Notes

Serve with a side of black bean and corn salad for a complete meal.