Crunchy Shrimp Tacos
A crunchy shrimp taco layered up with the flavors of a fresh slaw, sriracha mayo and cojita cheese.
Equipment
Ingredients
- 15 Street Taco Sized Tortillas
- ½ cup Cojita Cheese crumbled
For the Crunchy Shrimp
- 2 lb Large Shrimp peeled, deveined, tails off
- 1 cup Cornstarch
- 1 tsp Cumin Powder
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Cayenne Pepper
- Cooking oil enough for ½ inch deep in pan
For the Slaw
- 1 bag Tri-color Coleslaw mix
- ½ Red Onion sliced thin
- ½ cup Chopped Cilantro
- 2 tbsp Lime Juice
- 1 tsp Salt
For the Sriracha Mayo
- ⅔ cup Mayonnaise
- ⅓ cup Sriracha
- ⅓ cup Sour Cream
- 1 tsp Cumin
Instructions
- In a bowl, combine ingredients for the slaw and toss to thoroughly coat. Cover and place in refrigerator until ready to make tacos.
- In a small bowl or squeeze bottle, add ingredients for sriracha mayo and combine completely.
- In a separate bowl, add cornstarch and seasoning for shrimp and stir to combine. Then add shrimp to bowl and toss to coat the shrimp.
- Add enough oil to be ½ inch deep, to frying pan over medium high heat. While waiting for oil to come to temperature (350degF), place a cooking rack over paper towels on countertop.
- Once oil is to temp, start frying shrimps (about 2 minutes on each side) and then remove to cooking rack. Repeat until all shrimps are fried.
- Place the grill pan over medium high heat. Once hot enough start toasting each tortilla, about 2 minutes on each side.
- To build the tacos, start with a toasted tortilla. Then add a portion of slaw to center of tortilla. Add 2-3 crunchy shrimps on top and drizzle with spicy mayo. Sprinkle with cojita cheese.
Tried this recipe?Let us know how it was!