1. Prepare the Slaw:
In a bowl, toss cabbage, carrot, lime juice, olive oil, and honey. Season with salt and pepper. Set aside to marinate.
2. Make the Sauce:
In a small bowl, mix sour cream, mayo, lime juice, sriracha, and garlic powder. Adjust heat to your liking. Chill until ready to serve.
3. Bread the Shrimp:
Pat shrimp dry. Season with paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Set up three bowls: flour, beaten eggs, and panko breadcrumbs. Dredge shrimp in flour, dip in egg, and coat in breadcrumbs.
4. Cook the Shrimp:
Frying: Heat oil in a skillet over medium-high heat. Fry shrimp for 2–3 minutes per side until golden and crispy. Drain on paper towels.
Air Fryer: Spray shrimp with oil. Air fry at 400°F (200°C) for 7–8 minutes, flipping halfway.
5. Assemble Tacos:
Warm tortillas in a pan or microwave. Fill each with slaw, crispy shrimp, a drizzle of sauce, and sprinkle of cilantro. Serve with lime wedges.
Tips:
Gluten-Free: Use gluten-free breadcrumbs and corn tortillas.
Spicy Kick: Add jalapeño slices or extra hot sauce.
Make Ahead: Prep the slaw and sauce a few hours early for deeper flavor.
Tortilla Tip: Warm tortillas in a damp paper towel in the microwave to keep them pliable.
❓ Q&A:
Q: Can I bake the shrimp instead of frying?
A: Yes! Bake at 425°F (220°C) on a parchment-lined tray for about 12–15 minutes, flipping once.
Q: Can I use frozen shrimp?
A: Absolutely. Just thaw them completely and pat dry before breading.
Q: How do I store leftovers?
A: Store components separately in the fridge. Reheat shrimp in the oven or air fryer to retain crispiness.
Q: Can I use a different protein?
A: Sure! Try crispy fish, tofu, or even shredded rotisserie chicken.
Nutrition (Per 2 tacos):
(Approximate values)
Calories: 450
Protein: 26g
Carbohydrates: 32g
Fat: 22g
Fiber: 4g
Sugar: 4g
Sodium: 650mg
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