Crispy Shrimp Tacos

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.

Blend together sour cream, jalapeño, garlic, lime juice, and sea salt 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.

Coat the floured shrimp in beaten eggs. Shake off any extra egg.

Then, coat the shrimp with panko breadcrumbs.

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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