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Friday, October 25, 2013

Crispy Shrimp and Cabbage Tacos

For dinner last week I whipped up simple shrimp tacos paired with red cabbage slaw, cilantro and avocado. I pan-fried the shrimp with panko breadcrumbs to create a nice crunch. I charred corn tortillas instead of using flour for the base. Corn tortillas have a nice bite to them and hold up well under heat. 

Turn the fall blues around with these summery colorful tacos! 

Red Cabbage Slaw
1/2 head red cabbage, shredded 
1/2 cup cilantro 
1/4 cup sliced red onion
1/4 cup sour cream
3 tbsp mayo 
1 tbsp sugar 
Juice of 2 limes 

Combine cabbage, cilantro and onion in a large bowl. In separate bowl, mix sour cream through lime. Then mix cabbage in with sauce and refrigerate. 

Panko Crusted Shrimp
2-3 cups raw shrimp
1 cup flour 
2 eggs
1 tbsp milk
1 cup panko bread crumbs 

Add flour in a shallow bowl. Next, mix eggs and milk together in another shallow bowl. Finally add panko to a third shallow bowl. Drudge shrimp into flour, then egg mixture and lastly panko. Heat large skillet over medium-high heat and add 3 tbsp olive oil. Add shrimp and cook on each side until panko has browned and shrimp are cooked through. 

Citrus Spicy Mayo for Shrimp
1/2 cup mayo 
Juice of 2 lemons
1 tsp sriracha hot sauce

Mix sauce together and serve as a condiment to your shrimp tacos. 





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