Crispy Shrimp Tacos with Jalapeño Crema
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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.
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Start by making the jalapeño crema. Simply blend everything together until smooth. Keep it covered in the fridge until ready to serve.
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Toss peeled, deveined, and towel dried shrimp in seasoned flour. Shake off the excess.
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Dunk the floured shrimp in beaten eggs. Shake off extra egg.
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Then, coat the shrimp with panko breadcrumbs. Press the crumbs into the shrimp to make them stay better and get more crispy coating!
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Pan fry the shrimp in batches until golden brown, about 2 minutes per side.
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Serve the shrimp on charred corn tortillas with shredded purple cabbage, avocado slices, cilantro, and the jalapeño crema.
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