Description
Delicious crispy shrimp tacos paired with a creamy avocado lime slaw, perfect for busy weeknights or casual gatherings.
Ingredients
- 24 small shrimp (peeled and deveined)
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp granulated garlic
- 1 tsp paprika
- ½ cup canola oil (for frying)
- 6 small flour tortillas
- 2 medium avocados
- 1 cup sour cream
- 1 lime (juice for sauce)
- ½ tsp salt (for sauce)
- 1 tbsp olive oil
- 1 cup red cabbage (shredded)
- 1 cup green cabbage (shredded)
- ½ medium red onion (sliced)
- 1 lime (juice for slaw)
Instructions
- Prepare the shrimp by patting them dry to remove any excess moisture.
- In a bowl, mix the all-purpose flour, cornstarch, salt, black pepper, granulated garlic, and paprika.
- Dredge each shrimp in the mixture to ensure an even coating.
- Heat the canola oil in a skillet over medium-high heat.
- Test the oil by dropping a small amount of the flour mixture; it should sizzle.
- Fry the shrimp in batches for about 2-3 minutes until they turn golden brown.
- Drain the fried shrimp on paper towels to remove excess oil.
- For the avocado lime sauce, blend the avocados, sour cream, lime juice, salt, and olive oil until smooth.
- In another bowl, toss the red cabbage, green cabbage, red onion, and lime juice to create the fresh slaw.
- Assemble the tacos by laying down crispy shrimp on a tortilla, adding a dollop of avocado lime sauce, and finishing with the taco slaw.
Notes
For best results, don’t overcrowd the skillet while frying the shrimp. Serve the tacos immediately for maximum crispiness.