Description
Delicious crispy shrimp tacos topped with a zesty avocado lime slaw.
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 2 cups green cabbage (shredded)
- 1 ripe avocado (diced)
- 1/4 cup fresh cilantro (chopped)
- Juice of 2 limes
- 1 tablespoon olive oil
- 8 small corn tortillas
- 1/2 cup sour cream or Greek yogurt
- Lime wedges
Instructions
- Start by peeling and deveining your shrimp, ensuring they’re clean and ready to soak in flavor. This will take about 5 minutes.
- In a mixing bowl, combine flour, cornmeal, and your favorite spices. Dip the shrimp into this mixture until fully coated for that perfect crunch.
- Pour vegetable oil into a deep skillet and heat it over medium-high heat. You’ll want it hot enough to sizzle when you drop in a shrimp—about 350°F.
- Carefully add the battered shrimp to the hot oil in batches. Fry them for about 2-3 minutes on each side until they’re golden brown and crispy.
- While the shrimp are frying, mix shredded cabbage, diced avocado, and cilantro in a large bowl. Drizzle with lime juice for that zesty kick!
- Warm your tortillas lightly on a dry skillet. Then layer them with crispy shrimp and top generously with the avocado lime slaw.
Notes
- Fresh or frozen shrimp can be used; just ensure frozen shrimp are thawed before cooking.
- Substitute all-purpose flour with gluten-free flour for a gluten-free option.
- Adjust the cayenne pepper to taste if you prefer milder tacos.
- Mix in purple cabbage with the green cabbage for color.
- Use plain yogurt for a healthier twist on the toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 150mg