Crunchy Shrimp Tacos

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Tacos are at the top of my favorite meals, not just to eat but to make. I have so much fun creating each of the components that it takes to make the best bite. These Crunchy Shrimp Tacos have layers of flavor from the fresh slaw, sriracha mayo, cojita cheese and of course the crunchy shrimp that have a little kick from some cayenne.

I really like to use cornstarch for these quick coating recipes. The cornstarch gets real crunchy easily. And it also has very little flavor on it’s own so the seasonings really pop and give the shrimp great flavor. I use cayenne to give the shrimp just a little punch of flavor. If you don’t care for cayenne, the shrimps will still be great if you omit it.

When it comes to the tortillas, I always encourage you to toast, or at least heat them up. Whether you use a flat top, frying pan or grill pan, you just always want to warm them up. I like to use a grill pan because the tortilla look so pretty with all the components laid out on top. I also prefer to use the street taco sized flour tortillas – again out of preference, If you like corn tortillas, then definitely use though. When it comes to corn tortillas, I prefer to steam them between two slightly wet paper towels for about 15 minutes in the microwave. It makes them more pliable so they don’t tear while you are eating.

These tacos are pretty hefty and filling, so you may be able to just serve up the tacos on their own. Since the fried shrimps won’t really carry over to leftovers well, you will want to serve them all up for one meal. But if you think you will need more than just the tacos, you can make some simple cilantro lime rice to go with it. You make long grain rice as normal. Then just before you serving the rice, stir in chopped cilantro and lime juice.

Now Let’s Get Cookin’!