Description
A flavorful and crunchy dish featuring perfectly fried shrimp in warm corn tortillas, topped with fresh ingredients.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 small corn tortillas
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cabbage, shredded
- 1 lime, juiced (plus extra wedges for serving)
- 1 avocado, sliced
- Oil for frying (vegetable or canola oil works well)
Instructions
- Rinse the shrimp under cold water and pat them dry with paper towels.
- In a medium bowl, combine the flour, cornmeal, garlic powder, paprika, cayenne pepper, salt, and black pepper.
- Add the shrimp to the bowl and toss until evenly coated with the flour mixture.
- Heat oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the shrimp in batches for 2-3 minutes on each side until golden brown and crispy.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble each taco with crispy shrimp, shredded cabbage, and avocado slices.
- Drizzle lime juice over the tacos and serve with lime wedges.
Notes
- For gluten-free tacos, use a gluten-free flour blend.
- Swap corn tortillas for lettuce wraps for a low-carb option.
- Let the breaded shrimp sit for a few minutes before frying for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Coastal
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Crispy Fried Shrimp Tacos, Shrimp Tacos, Coastal Cuisine, Summer Recipes