Oh my gosh, ya’ll. THESE TACOS. I am at a total loss for words to describe the insane deliciousness of these puppies. I’m talking life-changing tacos. Is that possible? It totally is. I mean, texture and flavor HEAVEN… *hears angels singing* This might actually be the most perfect recipe to ever come out of our kitchen [the sous chef was pretty adamant this was top 3 things he’s ever eaten… so there’s that].
First of all, it’s really hard to go wrong with crispy shrimp, so you know we’re off to a good start. And there’s a delicious crunchy cabbage slaw, all covered in a MAGICAL sauce, topped with avocado, cilantro, green onions — every. little. fixing. Crunchy, creamy, dreamy. Beautifully messy delicious little flavor bombs is what these are.
Now, you know I can’t hardly wait to start blab about this sauce. It is everything #Suuuuurioussaucegoals. And there’s one little secret ingredient that you MUST use. No substitutes, no replacements. Trust me here! I wouldn’t steer you wrong. It’s called ‘Spicy Chili Crisp‘, and it literally makes this sauce what it is. So so so so so good. Did I mention it’s so good? I don’t even know if I can exist without this sauce in my life and have ZERO understanding of how I made it 29 years without it. But I can rest easy now [and so can you!], knowing that it’s only a spoonful away. WHEW.
So I know this is a super summery recipe — and I’m serving it up here at a measly 15 degrees outside in January [well, we ate inside, to be exact] — but it was so good I couldn’t even stand the idea of not sharing this STAT. And I don’t know whether these babies call for sake, coronas, margaritas, or my old friend wine, but I do know that you can’t go wrong with any of those [pretty much ever]. So without further ado, I bring you mind-blowing tacos.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
- 1 lb. large shrimp peeled, deveined, seasoned with salt and pepper
- 1 cup flour
- 2 large eggs lightly beaten
- 1.5 cups panko breadcrumbs
- vegetable oil for frying
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons Sriracha
- 1-1.5 tablespoon spicy chili crisp to taste
- 1 tablespoon lime juice
- salt and pepper to taste
- 1 cup green cabbage shredded
- 1 cup red cabbage shredded
- 2 tablespoons cilantro
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons sriracha-chili aioli
- flour tortillas
- avocado diced
- green onions sliced
Ingredients
Crispy Shrimp
Sriracha-Chili Aioli
Cabbage Slaw
For Serving
|
|
- Add a 1/2 inch of vegetable oil in a large skillet over medium heat.
- Season the shrimp with salt and pepper. In three separate shallow bowls, add the flour, lightly-beaten eggs, and panko breadcrumbs.
- Coat each shrimp in the flour, followed by the egg mixture, and finally in the breadcrumbs. Be sure to coat both sides of the shrimp.
- Place the breaded shrimp into the hot oil for 2-3 minutes on each side, until golden-brown and cooked through. Transfer to a cooling rack.
- In a bowl, whisk together the mayonnaise, sour cream, sriracha, spicy chili crisp, and lime juice. Season to taste with salt and pepper.
- In a bowl, mix together the green cabbage, red cabbage, cilantro, salt, and pepper. Add three tablespoons of the sriracha-chili aioli, mixing until combined.
- Place several shrimp on flour tortillas. Top with cabbage slaw, avocado, green onions, and sriracha-chili aioli.
Our wine choice: the 2012 King Estate Pinot Gris. A beautiful Oregon white that’s fruit forward with floral notes. A touch of honey at the end to round out the flavors, and offer perfect contrast with these spicy tacos. Cheers!
Leave a Reply