Pat shrimp dry with paper towels. If tails are on and you prefer them removed, remove tails. Season shrimp lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper.

Set up breading station

Place flour in a shallow bowl. In a second bowl whisk eggs with 2 tbsp milk until combined. In a third bowl combine panko breadcrumbs, 0.5 tsp garlic powder, 0.5 tsp smoked paprika and remaining pinch of salt and pepper.

Bread the shrimp

Working in batches, dredge each shrimp in flour (shake off excess), dip into the egg mixture, then press into the panko mixture to coat completely. Place breaded shrimp on a tray; let rest 5 minutes to help coating adhere.

Fry the shrimp

Heat 1 cup vegetable oil in a large skillet over medium-high heat to approximately 350°F (175°C). Fry shrimp in a single layer in 2–3 minute batches for 1.5–2 minutes per side, until golden brown and cooked through (internal temperature ~120–125°F). Do not overcrowd. Transfer to a paper towel–lined plate and sprinkle lightly with salt. Keep warm in a 200°F oven while finishing remaining shrimp.

Pico de Gallo with Avocado

In a medium bowl combine 1.5 cups diced tomatoes, 0.25 cup finely diced red onion, minced jalapeño, and 0.25 cup chopped cilantro.

Add 2 tbsp fresh lime juice, 0.5 tsp kosher salt and 0.25 tsp black pepper. Stir gently to combine and taste; adjust salt or lime as needed.

Fold in the diced avocado gently just before serving so it retains shape and color. Cover and refrigerate up to 30 minutes to let flavors meld if making ahead.

Tartar Sauce

In a small bowl combine 0.5 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tsp chopped capers (optional), 1 tbsp fresh lemon juice, 1 tsp Dijon mustard and 1 tbsp chopped parsley.

Season with 0.25 tsp black pepper and 0.25 tsp kosher salt. Stir until smooth. Refrigerate until ready to serve. Taste and adjust acidity or seasoning as desired.

Taco Assembly & Optional

Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds. If using lettuce, rinse and pat leaves dry.

Place a small handful (~2 tablespoons) of shredded cabbage or lettuce in the center of each tortilla or lettuce leaf.

Top with 2 breaded shrimp per taco (or 3 for smaller shrimp), a spoonful of pico de gallo with avocado, and a drizzle (about 1 tsp) of tartar sauce over the shrimp.

Serve immediately with lime wedges on the side. Offer spicy mayo on the side for a chicken taco variation or for guests who want extra heat.