Shrimp taco with avocado and mango
This crispy shrimp tacos recipe is made with panko-crusted shrimp, zesty cilantro-lime slaw, avocado, and mango.
Ingredients
24 (31-40 count) shrimp, peeled and deveined
1⁄2 cup all-purpose flour
2 eggs, lightly beaten
1 cup panko (Japanese breadcrumbs)
Canola oil, for frying
Sea salt, to season
Sliced mango and avocado, to garnish
10 corn tortillas
Coleslaw
1⁄2 head cabbage, thinly sliced
1 large carrot, grated
2 green onions, thinly sliced
Coleslaw Dressing
1⁄2 cup mayonnaise
1 tablespoon sour cream
1 tablespoon honey
Juice of 1⁄2 lime
1⁄2 teaspoon ground cumin
Sea salt and ground pepper, to season
Preparation
In large bowl place all coleslaw dressing ingredients, whisk to combine. Add coleslaw ingredients and toss. Cover and refrigerate for few hours or overnight before serving.
For shrimp, in shallow dish place flour. In second shallow dish place eggs. In third shallow dish place panko. Coat shrimp first in flour, then egg, then panko. Lay on parchment lined tray and refrigerate until ready to fry. In hot skillet with
a few tablespoons of canola oil, fry shrimp in batches, draining on paper towel. Immediately season shrimp with salt.
To assemble tacos, on tortillas layer shrimp, coleslaw, mango and avocado. Serves 8-10.
