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Les Allison's Shrimp Tacos Recipe

Name: Grace's Les Allison's Shrimp Tacos Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw medium shrimp (peeled, deveined, tails removed); 1 cups buttermilk (for marinade); 1 cups all-purpose flour (for dredge); 0.25 cups cornstarch; 1 tbs paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt (for dredge); 0.5 tsp black pepper; 3 cups vegetable oil (for frying); 0.25 cups unsalted butter; 1 tbs Nashville hot spice blend (or cayenne-based hot spice); 0.5 tsp smoked paprika (optional, for hot butter); 2 cups green cabbage (thinly sliced); 1 cups red cabbage (thinly sliced); 0.25 cups fresh cilantro (chopped); 1 each lime (juice); 0.5 tsp salt (for slaw); 1 each ripe avocado (sliced); 8 each corn tortillas; 0.5 cups feta cheese (crumbled); 0.5 cups mayonnaise; 2 tsp Sriracha; 0.5 tbs lime juice; 0.5 tsp honey (optional, to balance); 0.125 tsp salt (for sauce); 15 oz canned pinto beans (drained, reserve liquid); 2 slices bacon (diced); 0.5 each white onion (small, diced); 1 tsp garlic (minced)

Inspired by Grace's

Time1h

Serves4

Golden-fried shrimp tossed in Nashville hot butter with cabbage, avocado, Sriracha mayonnaise, and feta on a corn tortilla served with charro beans and Mexican rice

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Ingredients

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Shrimp & Nashville Hot Butter

1 lb raw medium shrimp (peeled, deveined, tails removed)

1 cups buttermilk (for marinade)

1 cups all-purpose flour (for dredge)

1/4 cups Cornstarch

1 tbs Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp salt (for dredge)

1/2 tsp black pepper

3 cups vegetable oil (for frying)

1/4 cups Unsalted butter

1 tbs Nashville hot spice blend (or cayenne-based hot spice)

1/2 tsp smoked paprika (optional, for hot butter)

Cabbage Slaw & Assembly

2 cups green cabbage (thinly sliced)

1 cups red cabbage (thinly sliced)

1/4 cups fresh cilantro (chopped)

1 each lime (juice)

1/2 tsp salt (for slaw)

1 each ripe avocado (sliced)

8 each corn tortillas

1/2 cups feta cheese (crumbled)

Sriracha Mayonnaise

1/2 cups Mayonnaise

2 tsp Sriracha

1/2 tbs ReaLime juice

1/2 tsp honey (optional, to balance)

1/8 tsp salt (for sauce)

Charro Beans

15 oz canned pinto beans (drained, reserve liquid)

2 slices bacon (diced)

1/2 each white onion (small, diced)

1 tsp Garlic (minced)

1/2 each jalapeño (seeded & minced)

1/2 tsp Cumin

1/2 cups chicken or vegetable broth (or reserved bean liquid)

1/4 cups fresh cilantro (chopped)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Mexican Rice

1 cups long-grain white rice (uncooked)

1 tbs Tuscany sunflower oil

1/2 cups Tomato sauce

1 1/2 cups Chicken or vegetable broth

1 tsp Garlic (minced)

3/4 tsp Celtic sea salt

1/4 each onion (small, finely chopped)

1/8 cups cilantro (chopped, optional)

Method

Shrimp & Nashville Hot Butter

Marinate shrimp

Place cleaned shrimp in a bowl and pour buttermilk over them. Toss to coat and refrigerate for 15–20 minutes while preparing other components.

Prepare dredge

In a shallow bowl or plate, combine flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well.

Fry shrimp

Heat vegetable oil in a deep skillet or pot to 350°F (175°C) or until a small pinch of flour sizzles and browns in 20–30 seconds. Remove shrimp from buttermilk, letting excess drip off, dredge each piece in the seasoned flour mixture, shaking off excess. Fry shrimp in batches (do not overcrowd) for 2–3 minutes per batch, until golden and cooked through. Transfer to a paper towel–lined tray.

Make Nashville hot butter

In a small saucepan or microwave-safe bowl, melt the 1/4 cup unsalted butter. Stir in Nashville hot spice blend (or 1 tbsp cayenne plus 1/2 tsp smoked paprika) and 1/4 tsp salt. Taste and adjust heat. Toss fried shrimp briefly in the hot butter to coat evenly, then keep warm.

Cabbage Slaw & Assembly

Make slaw

In a bowl combine thinly sliced green and red cabbage, chopped cilantro, juice of 1 lime, and 1/2 tsp salt. Toss to combine and set aside to soften for 5–10 minutes.

Warm tortillas

Warm corn tortillas on a dry skillet over medium heat for 20–30 seconds per side, or heat directly over a flame for light char. Keep wrapped in a clean towel to stay soft.

Assemble tacos

Spread about 1 tablespoon of Sriracha mayonnaise across each warmed tortilla. Add a small handful (about 1/4 cup) of cabbage slaw, place 3–4 Nashville hot shrimp on top, add 2–3 slices of avocado, sprinkle about 1 tablespoon crumbled feta, and finish with a drizzle of any remaining hot butter if desired. Serve immediately.

Sriracha Mayonnaise

Make sauce

In a small bowl whisk together 1/2 cup mayonnaise, 2 tsp Sriracha, 1/2 tablespoon lime juice, 1/2 tsp honey (optional), and 1/8 tsp salt until smooth. Taste and adjust Sriracha or honey to preference. Refrigerate until ready to use.

Charro Beans

Cook bacon & aromatics

In a medium skillet over medium heat, cook diced bacon until crisp, about 5–7 minutes. Remove most of the rendered fat leaving about 1 tablespoon in the pan. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and jalapeño and cook 30–45 seconds until fragrant.

Simmer beans

Add drained pinto beans to the skillet, sprinkle in 1/2 tsp cumin, pour 1/2 cup broth (or reserved bean liquid), and simmer gently for 6–8 minutes to meld flavors. Mash a few beans with the back of a spoon to thicken slightly. Stir in chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper, adjust seasoning, and keep warm.

Mexican Rice

Toast rice

Rinse rice until water runs clear and drain. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the drained rice and cook, stirring frequently, until lightly golden, about 4–5 minutes.

Simmer rice

Add 1/4 cup finely chopped onion and 1 teaspoon minced garlic to the rice and cook 1 minute. Stir in 1/2 cup tomato sauce and 1.5 cups broth, add 3/4 tsp salt, bring to a gentle boil. Reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat, fluff with a fork, stir in optional chopped cilantro, and let sit covered 5 minutes before serving.