Cinco de Mayo is coming up. This taco recipe has become one of our favorites. The additional toppings are all optional if you can track them down. If not, the tacos are delicious with just the slaw and spicy crema. Don’t forget the Blackberry Jalapeno Margaritas to pair with this dish.
- 2 cups of cabbage slaw
- 2 limes
- ½ cup green onions minced
- ½ cup of cilantro chopped
- 1 cup of sour cream
- 1-2 T of Cholula or your choice of hot sauce
- 2 eggs
- 1 lb shrimp, peeled and deveined
- ¼ cup of vegetable oil
- 2 cups of panko breadcrumbs
- 8 corn tortillas
Optional Toppings: sliced avocados, chopped cilantro, chopped tomatoes, crumbled cojita cheese, pickled red onions, mango salsa, salsa verde
- To make the slaw, combine the slaw mix, juice of 1 lime, and ½ tsp of salt in a bowl and toss to coat. Add green onions and cilantro and toss to combine. Let rest for 10 or so minutes.
- To make the spicy crema, stir together the sour cream, a squeeze of lime, a pinch of salt, and 1 T of hot sauce in a small bowl. Season to taste by adding more hot sauce, salt, or lime juice, if preferred.
- In a bowl, whisk 2 eggs with a fork. Pour the panko onto a plate. Drain the shrimp and pat dry with paper towels. Season everything with salt. Dip the shrimp into the eggs, letting the excess drip back into the bowl. Roll it in the panko, pressing gently to help the crumbs stick. Transfer the breaded shrimp to a plate.
- In a large nonstick frying pan over medium heat, heat ¼ cup vegetable oil. When the oil shimmers, working in batches if necessary, add the shrimp and fry until golden, 1 to 2 minutes per side. Transfer to a plate lined with paper towels. Sprinkle with salt while still warm. Add a drizzle of oil to the pan between batches, if necessary.
- To warm the tortillas, flash the them for 30 seconds on each side in a dry pan over med high heat. Wrap in a clean towel to steam through and keep warm.
- To serve, place shrimp in the tortilla and top with slaw and drizzle with spicy crema. You can add sliced avocados, mango salsa, or salsa verde, crumbled cojita cheese, chopped tomatoes, or pickled onions. All make great additional toppings, but these tacos can also be served with just the slaw and crema.