Crispy Shrimp Tacos with Cilantro Cabbage Slaw

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients

Shrimp

• 1 pound shrimp peeled and deveined
• 1 tablespoon taco seasoning
• 1/2 teaspoon salt
• 2 eggs whisked
• 1 cup panko bread crumbs
• 1 cup flour
• 1/2 cup vegetable oil for frying

Cilantro Lime Slaw

• 1 cup green cabbage shredded
• 1 cup red cabbage shredded
• 2 tablespoons chopped cilantro
• 2 tablespoons mayonnaise or Greek yogurt
• 1 lime juiced
• pinch salt
• pinch pepper

To Assemble

• 6-8 small corn or flour tortillas
• 1 avocado, sliced
• Spicy mayo (see Note 1)

How to Make It

1. In a medium bowl, combine the shrimp, taco seasoning, and salt until the shrimp is fully coated.
2. In a small bowl, whisk the eggs. Place the panko breadcrumbs and flour in separate bowls. Heat about ½ cup of oil in a large heavy duty pan over medium high heat.
3. Dip shrimp into the flour then into the eggs then into the panko breadcrumbs. Transfer to hot oil and fry 2 minutes per side. Remove from oil onto a paper towel lined plate.
4. To make the cabbage slaw: Combine all the ingredients for the slaw in a large bowl until mixed through.
5. To Assemble: Char corn or flour tortillas on the stove top over an open flame (if you have an electric oven, simply heat them up in a pan until warmed through) this is an optional step.
6. Place tortillas on a plate and add shredded cabbage to the tortillas along with 3-4 shrimp, a few slices of avocado, and a drizzle of spicy mayo, cilantro lime sauce, or sour cream.