Crispy Shrimp Taco Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If shrimp are large, cut in half lengthwise so pieces are taco-bite sized. Season shrimp with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

In a shallow bowl combine flour, cornstarch, smoked paprika, ground cumin, garlic powder, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper. In a second shallow bowl whisk the egg with the buttermilk. In a third shallow bowl place the panko breadcrumbs.

Bread the shrimp

Working in batches, dredge each shrimp first in the seasoned flour mixture (shake off excess), then dip into the egg-buttermilk mixture, then press into panko breadcrumbs until well coated. Place breaded shrimp on a plate while heating the oil.

Fry the shrimp

Pour vegetable oil into a wide, heavy skillet to a depth of about 1/4-1/2 inch and heat over medium-high until shimmering and a breadcrumb sizzles when dropped in (about 350°F/175°C). Fry shrimp in batches for 1.5–2 minutes per side until golden brown and cooked through. Do not overcrowd the pan. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Make the sauce

Whisk together mayonnaise, crema (or sour cream), lime juice, hot sauce, and honey in a small bowl until smooth. Taste and adjust seasoning — add more lime for brightness or more hot sauce for heat.

Prepare slaw

In a large bowl combine green cabbage, red cabbage, grated carrot, chopped cilantro, 1/4 tsp salt, and 1/4 tsp black pepper. Add about 3 tablespoons of the prepared sauce and toss to coat. The slaw should be lightly dressed so it remains crunchy. Reserve remaining sauce for drizzling.

Warm tortillas

Warm tortillas on a dry skillet over medium heat for 20–30 seconds per side or wrap in a damp paper towel and microwave 30–45 seconds until pliable.

Assemble tacos: Place 2–3 pieces of crispy shrimp on each tortilla. Top with a small handful of slaw, a drizzle of the reserved sauce (about 1 tsp per taco), a few slices of avocado, a sprinkle of extra cilantro leaves and pickled jalapeños if using.

Finish and serve

Serve tacos immediately with lime wedges for squeezing over the top. Leftover shrimp are best eaten the same day; slaw and sauce can be refrigerated separately for up to 2 days.