Add all of the jalapeño crema ingredients to a food processor and blend until well combined, about 1 to 2 minutes. Place in covered bowl chill.
Crispy Shrimp Tacos
Pour the oil into a pan until it's about 1/2 inch deep. Heat over medium heat.
Remove the tails from the shrimp. Sandwich the shrimp between paper towels and press down to soak up excess moisture.
In a bowl, mix the flour, chili powder, paprika, garlic powder, onion powder, sea salt, black pepper, and cayenne. In a second bowl, beat the eggs. Place the panko crumbs into a third bowl.
Coat the shrimp in the flour mixture then shake off any excess. Then, dunk in the eggs. Finally, toss in the panko breadcrumbs pressing down so that the crumbs really stick to the shrimp. Place the breaded shrimp on a plate.
Once all of the shrimp has been breaded and the oil is hot, begin frying the shrimp in batches. They should fry for about 2 minutes per side. Pull them out when they are golden brown. Place the fried shrimp on a paper towel-lined plate.
Cook the corn tortillas over a low flame on a gas stove or in a cast iron pan over medium-high heat. Place the cooked tortillas in a container lined with a damp towel and cover. Serve immediately. *See note below
Serve with the jalapeño crema, thinly shredded purple cabbage, avocado slices, cilantro, and lime wedges. A little hot sauce or sriracha also goes great with the tacos.
Notes
*Some people like to double up on the corn tortillas per taco, so how many you need will depend on if you want one tortilla per taco or two.