| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
Ingredients
Crispy Shrimp
- 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
Sriracha-Chili Aioli
- 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
Cabbage Slaw
- 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
For Serving
- flour tortillas
- avocado diced
- green onions sliced
Ingredients
Crispy Shrimp
Sriracha-Chili Aioli
Cabbage Slaw
For Serving
|
|
Instructions
Crispy Shrimp
- 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.
Sriracha-Chili Aioli
- In a bowl, whisk together the mayonnaise, sour cream, sriracha, spicy chili crisp, and lime juice. Season to taste with salt and pepper.
Cabbage Slaw
- 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.
Assembly
- Place several shrimp on flour tortillas. Top with cabbage slaw, avocado, green onions, and sriracha-chili aioli.
Recipe Notes
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!
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