Crispy Shrimp Tacos with Cilantro Cabbage Slaw
User Reviews
5
-
Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
8 tacos
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Calories
263 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
American
Crispy Shrimp Tacos with Cilantro Cabbage Slaw
Description
This recipe prepares shrimp coated in a blend of taco seasoning and salt, then dipped in flour, egg, and panko breadcrumbs before frying until crispy. The fried shrimp develop a crunchy exterior and tender interior, providing a satisfying texture contrast within the taco.
The Cilantro Lime Slaw combines shredded green and red cabbage with fresh cilantro, lime juice, mayonnaise, and seasoning to form a creamy, zesty topping with a refreshing crunch. This slaw complements the shrimp by adding acidity and freshness.
Softened or charred flour tortillas serve as the base for assembly, holding a portion of the cabbage slaw and 3 to 4 shrimp each. The tacos are finished with a drizzle of spicy mayo, cilantro lime sauce, or sour cream to introduce additional richness and heat.
These shrimp tacos offer a balance of crispy protein, vibrant slaw, and soft tortillas ideal for casual dinners or entertaining. The recipe includes options for warming tortillas on the stovetop or over a flame to enhance texture and aroma.
Ingredients
- 1 pound Shrimp peeled and deveined
- 1 tablespoon taco seasoning
- 1/2 teaspoon salt
- 2 egg 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 cilantro chopped
- 2 tablespoons mayonnaise
- 1 lime juiced
- pinch salt
- pinch black pepper
To Assemble
- 6-8 small flour tortillas
- mayonnaise spicy
Instructions
- In a medium bowl, combine the shrimp, taco seasoning, and salt until the shrimp is fully coated.
- 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 (375 F).
- 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.
- To make the cabbage slaw: Combine all the ingredients for the slaw in a large bowl until mixed through.
- To Assemble: Char 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.
- Place tortillas on a plate and add shredded cabbage to the tortillas along with 3-4 shrimp and a drizzle of sriracha mayo, cilantro lime sauce, or sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 263kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 185mg | 62% |
| Sodium | 836mg | 35% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 130mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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