Crispy Shrimp Tacos
Crispy fried shrimp, with a cilantro, lime slaw and drizzled with a creamy sriracha sauce. It’ll be hard to stop at just one!
Servings 6
Calories 345kcal
Ingredients
- 1 lb shrimp peeled and deveined I like to use medium-large
- 6 small corn or flour tortillas
- 1 1/2 cup Panko bread crumbs
- teaspoon garlic powder
- 1 teaspoon salt
- 3/4 cup flour
- 2 eggs whisked
- 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, garlic powder and 1 teaspoon salt.
- Add the flour in another bowl.
- Add the eggs into another bowl and, using a fork, whisk until combined.
- Coat the shrimp in the flour, then dip into the egg, then the Panko crumbs, and place them onto a baking sheet. Repeat until they are all breaded.
- Heat a large skillet on medium heat and pour 1 inch of oil into the pan.
- 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.
Video
Notes
**Put the Sriracha sauce into a sandwich baggie cut a tiny hole in the corner and gently squeeze over tacos.
Nutrition
Serving: 1Servings | Calories: 345kcal | Carbohydrates: 24g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 1397mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg
