Crispy Shrimp Tacos with Cilantro-Lime Slaw
Slightly modified from The Barbee Housewife
2 cups coleslaw mix
1/4 cup mayonnaise (or to taste, I eyeballed it)
Juice of 1 lime
salt and pepper
1/4 cup fresh cilantro, chopped
1/4 cup mayonnaise
Sriracha, to taste
Juice of half a lime
1 lb. shrimp, peeled and deveined
1/2 cup flour
salt and pepper
2 eggs, whisked
1 cup panko
Vegetable oil, for frying
Flour tortillas, warmed in a dry skillet
Combine the coleslaw mix, mayonnaise, lime juice, salt and pepper and cilantro in a bowl. Cover and refrigerate until ready to use.
Stir the mayonnaise, Sriracha and lime juice together. Taste and adjust the heat to your preference. Cover and refrigerate until ready to use.
Put the flour, along with some salt and pepper, in a plastic food storage bag. Whisk the eggs in a shallow bowl. Put the panko in another food storage bag. Place the shrimp in the bag with the flour first. Seal the bag, then toss to coat all the shrimp with the flour. Remove the shrimp from the bag, shaking off any excess flour (I like to use a colander for this), then place them in the bowl with the egg. Toss to coat all the shrimp with the egg. Add the shrimp to the bag with the panko, seal the bag and toss to coat all the shrimp with the panko.
Heat 2-3 inches of vegetable oil over medium heat in a large skillet. Put the shrimp in the pan, being careful not to overcrowd them, and cook for about 2 minutes, until the panko is nicely browned. Remove the shrimp to a paper-towel lined plate.
Build your taco starting with some of the slaw, a few shrimp, and a drizzle of the Sriracha-lime sauce. Nestle a few slices of avocado alongside the shrimp and enjoy!