I must have been Mexican in another life. I love Mexican food, Margaritas, all that good stuff. Or maybe just someone who went on a lot of vacations to Mexico? Hm. Something to ponder about. Either way. Tacos are life, and I try to make as many different ones as I can. These Shrimp Tacos are actually made with fried shrimp, as opposed to marinated and grilled, which people seem to prefer. Well. I like them fried with that yummy salsa. I’m sure so will you, so let’s make them my way.
What you’ll need:
For the tacos:
- 1 cup oil for frying
- 1 cup buttermilk
- 3/4 cup flour
- 1/2 cup corntarch
- 1 egg
- 1 tbsp hot sauce
- salt and pepper to taste
- 1 – 2 pounds shrimp, peeled and deveined
- 1 cup panko
- tortillas of your choice
- cilantro for garnish
For the slaw
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/2 tsp salt
- 1 tbsp fresh lime juice
- 2 tbsp mayonaise
- 2 medium shallots, thinly sliced
- 1/4 cup chopped cilantro
- 1 garlic clove, minced
- pinch on black pepper
For the garlic lime mayo
- 1/2 cup mayonnaise
- 2 tbsp hot sauce
- 1 tbsp fresh lime juice
- zest of 1 lime
- 1/2 tsp garlic powder
- salt to taste
By no means do you have to, but I would make the slaw a day ahead of time, just because it tastes so much better once it marinated in its own juices overnight.
Simply add all ingredients, stir well, and refrigerate.
In a blender or food processor, combine all ingredients except the salt. Grind until it’s a smooth paste. Transfer to a small bowl. Add salt to your liking.
Heat oil in a large skillet over medium heat. In a large bowl combine buttermilk, flour, cornstarch, egg and hot sauce. Add salt and pepper to taste. Dip shrimp individually into the buttermilk mixture, then into the Panko and fry until golden brown, about 2 – 3 minutes each. Work in batches if necessary. Serve immediately with the tortillas, slaw and salsa. Garnish with cilantro.
Bon Appetit!
