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Crispy Shrimp Tacos

Course Main Course
Cuisine Mexican
Keyword tacos
Servings 6
Author Wendie

Ingredients

  • 1 lb shrimp peeled and deveined I like to use medium-large
  • 6 small corn or flour tortillas
  • 1 1/2 cup Panko
  • 2 eggs whisked
  • 3/4 cup flour
  • 1 teaspoon salt
  • vegetable oil for frying

Cilantro Lime Slaw

  • 1 cup green cabbage shredded
  • 1 cup red cabbage shredded
  • 3 tablespoons Mayonnaise
  • 1 lime juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoon cilantro chopped

Sriracha Mayo

  • 1/2 cup Mayonnaise
  • 2 tablespoons Sriracha

Instructions

  • In a small bowl whisk the mayo and sriracha until combined. Set aside and refrigerate until ready to use.
  • In three small separate bowls add Panko crumbs and 1 teaspoon salt, flour, and whisked eggs.
  • Heat a large skillet on medium heat and pour 1 inch of oil into the pan. Coat the shrimp in the flour, then dip into the egg, then the Panko crumbs. Place the shrimp into the hot oil and cook about 2-3 minutes then flip and cook another 2-3 minutes. Transfer to a paper towel.
  • In a medium bowl whisk the mayo, lime juice and salt and pepper until combined. Add shredded cabbage and cilantro and toss until mixed well.
  • Spoon some slaw into the tortillas, followed by 3-4 shrimp and topped with a drizzle of sriracha sauce.

Notes

**Put the Sriracha sauce into a sandwich baggie cut a tiny hole in the corner and gently squeeze over tacos.