Crispy Shrimp Tacos with Jalapeño Crema

These Crispy Shrimp Tacos are stuffed with pan-fried panko breaded shrimp, thinly sliced purple cabbage, and avocado slices then finished with a creamy spicy Jalapeño Crema.

Start by making the jalapeño crema. Simply blend everything together until smooth. Keep it covered in the fridge until ready to serve.

Toss peeled, deveined, and towel dried shrimp in seasoned flour. Shake off the excess.

Dunk the floured shrimp in beaten eggs. Shake off extra egg.

Then, coat the shrimp with panko breadcrumbs. Press the crumbs into the shrimp to make them stay better and get more crispy coating!

Pan fry the shrimp in batches until golden brown, about 2 minutes per side.

Serve the shrimp on charred corn tortillas with shredded purple cabbage, avocado slices, cilantro, and the jalapeño crema.

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