Crispy Shrimp Tacos With Cilantro Cabbage Slaw

Step 1

In a medium bowl, combine the shrimp, taco seasoning, and salt until the shrimp is fully coated.

Step 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 (375 F).

Step 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.

Step 4

To make the cabbage slaw: Combine all the ingredients for the slaw in a large bowl until mixed through.

Step 5

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.

Step 6

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.