Firecracker Shrimp Tacos Recipe
2 Tacos - Lightly fried jumbo shrimp * Sweet red chili sauce * Cilantro cream sauce * Pico de Gallo * Creamy slaw
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Ingredients
Method
Preparation Steps
- 1
Prepare the Slaw
In a bowl, combine the shredded cabbage, mayonnaise, lime juice, salt, and black pepper. Mix well and set aside to let the flavors meld.
- 2
Make the Cilantro Cream Sauce
In a separate bowl, mix together sour cream, chopped cilantro, a pinch of salt, and black pepper. Stir until combined and set aside.
- 3
Coat the Shrimp
In a shallow dish, combine flour and cornstarch. Dip each shrimp into buttermilk, then coat with the flour mixture, shaking off excess.
- 4
Fry the Shrimp
In a large skillet, heat vegetable oil over medium-high heat. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
- 5
Assemble the Tacos
Warm the tortillas in a pan or microwave. Place a generous amount of creamy slaw on each tortilla, top with fried shrimp, drizzle with sweet red chili sauce, and add pico de gallo and cilantro cream sauce.
- 6
Serve
Serve the tacos immediately while hot, garnished with additional cilantro if desired.