Crispy Shrimp Tacos with Crunchy Slaw and Lime Crema
Delicious crispy shrimp tacos topped with a refreshing crunchy slaw and zesty lime crema, perfect for a casual dinner or a fun gathering.
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Ingredients
Yields 4 servings
- (1 lb) shrimp, peeled and deveined
- (1 cup) all-purpose flour
- (1/2 cups) cornmeal
- (1 tsp) paprika
- (1 tsp) garlic powder
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1/4 tsp) cayenne pepper
- (2 eggs) , beaten
- (2 cups) vegetable oil, for frying
- (8) small corn tortillas
- (1 cup) green cabbage, shredded
- (1/2 cups) carrots, shredded
- (1/4 cups) cilantro, chopped
- (1/2 cups) sour cream
- (2 tbsp) mayonnaise
- (1) lime, juiced
- (1/2 tsp) cumin
- (1/4 tsp) salt
Instructions
- 1
In a large bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Add 2/4 tsp salt and 2/4 tsp cumin.
- 2
In another bowl, beat 2 eggs and set aside.
- 3
Dip each shrimp in the egg, then coat with the flour mixture, pressing gently to adhere.
- 4
In a large skillet, heat 2 cups vegetable oil over medium-high heat until shimmering.
- 5
Fry the shrimp in batches for 2-3 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- 6
For the slaw, in a separate bowl, combine 1 cup shredded green cabbage, 1/2 cup shredded carrots, and 1/4 cup chopped cilantro.
- 7
In a small bowl, mix together 1/2 cup sour cream, 2 tbsp mayonnaise, juice of 1 lime, 1/2 tsp cumin, and 1/4 tsp salt to create the lime crema.
- 8
Warm the corn tortillas in a dry skillet or microwave until pliable.
- 9
Assemble the tacos by placing a few crispy shrimp on each tortilla, topping with the crunchy slaw, and drizzling with lime crema.
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