Crispy Breaded Shrimp Tacos with Crunchy Slaw
These crispy breaded shrimp tacos with crunchy slaw are the perfect blend of flavor and texture, ideal for family dinners or a fun gathering.
Equipment
- 1 Frying pan for frying shrimp
- 1 Mixing bowls for breading setup
- 1 Tongs for handling shrimp
Ingredients
Shrimp and Breading
- 1 lb large shrimp peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- vegetable oil for frying
Taco Shells and Toppings
- 8 small corn tortillas
- 1 avocado sliced
- 1/4 cup chopped cilantro
- 2 limes cut into wedges
Crunchy Slaw
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/4 tsp salt
Instructions
Preparation
- Clean and devein the shrimp. Pat them dry with a paper towel.
- In separate bowls, place flour, beaten eggs, and panko breadcrumbs mixed with salt, pepper, and garlic powder.
- Dredge each shrimp in flour, dip in egg, and coat with breadcrumbs. Ensure an even coating.
Cooking
- Heat oil in a frying pan to 350°F. Fry shrimp in batches for about 2-3 minutes per side until golden brown. Drain on paper towels.
- In a bowl, combine cabbage, carrots, mayonnaise, vinegar, honey, and salt. Toss to coat evenly.
Assembling Tacos
- In a dry skillet, warm tortillas over medium heat for about 30 seconds on each side.
- Place a few shrimp on each tortilla, top with slaw, avocado slices, and cilantro. Serve with lime wedges.
Serving and Storage
- Serve the tacos immediately for the best taste and texture.
- Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days.
Notes
Pro Tips: Use panko breadcrumbs for extra crunch. Ingredient Substitutions: Swap shrimp for chicken or tofu. How to Serve: Best served fresh with lime wedges. Storage & Freshness: Keep components separate for best storage. Make-Ahead Tips: Prepare slaw a day in advance.