Crispy Shrimp Tacos With Chipotle Red Cabbage Slaw

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Crispy shrimp tacos with chipotle red cabbage slaw – tasty tacos loaded with crispy fried shrimp, a spicy chipotle slaw, avocado and salty feta cheese; the ultimate sharing food!

These crispy shrimp tacos are perfect for a casual summertime dinner party, or just for a fun family unit meal. They are really quick to prepare and once the slaw is fabricated and the shrimp are cooked you lot can merely lay out all the components and then that people can get together the tacos themselves. Don't be put off by the long ingredients listing, they really are easy to brand!

I'm of the opinion that about things gustatory modality better when they are coated in breadcrumbs and deep fried; especially shrimp. I cannot resist deep fried shrimp! And if yous stick that deep fried shrimp in a soft corn tortilla with some crunchy, spicy slaw, avocado and salty feta cheese, well so I am in sky; which is what these tacos are – heavenly!

I think that they are best served accompanied past margaritas, or declining that a nice cold beer, for a truly perfect summer meal.

Here's what you'll need:

Serves half-dozen.

Slaw:

• 4 cups finely shredded red cabbage
• 1 1/2 cups grated carrots
• ane small-scale red bell pepper, de-seeded and very finely diced
• 1 loving cup canned sweetcorn, drained
• 1 ruby chilli, de-seeded and finely chopped
• 2 scallions, thinly sliced
• small handful fresh cilantro, finely chopped
• 1 tsp chipotle chilli paste (or more to taste)
• juice 1/ii lime
• 5 Tbsp mayonnaise
• salt and pepper

Crispy Shrimp:

• 1 lb peeled and deveined shrimp
• one i/2 cups dry breadcrumbs (such as panko)
• ane cup all purpose flour
• 2 big eggs
• 2 tsp cajun seasoning
• salt and pepper
• vegetable oil for frying

To Serve:

• 12 small corn tortillas
• finely shredded lettuce
• sliced avocado
• pickled jalapeños
• 7oz crumbled feta cheese
• slices of lime

1. To make the slaw, place all of the ingredients in a big basin and toss together; add together more chipotle paste every bit needed and salt and pepper to taste. Cover and set aside in the fridge (can exist fabricated upwards to a couple of hours in advance).

2. For the crispy shrimp, place the breadcrumbs in a broad bowl, crack the eggs into another wide bowl and beat with a pinch of salt; place the flour in a 3rd bowl and mix in the cajun seasoning and some common salt and pepper.

3. One-half make full a deep pan with vegetable oil and heat to 370°F; or if you don't have a thermometer and then until a cube of bread sizzles when it is dropped into the oil.

4. Toss the shrimp showtime in the seasoned flour, then in the egg then finally in the breadcrumbs so that they are fully coated. You lot will need to do this in batches.

5. Fry the shrimp in the oil a few at a time for a infinitesimal or two until golden brown then remove with a slotted spoon and bleed on kitchen parchment.

6. To serve, heat the tortillas according to the packet instructions. Acme a tortilla with some lettuce, avocado, a dollop of the slaw, the shrimp and some pickled jalapeños, crumbled feta cheese and a clasp of lime juice; dig in!

Prep Time twenty minutes

Cook Time twenty minutes

Total Fourth dimension 40 minutes

Ingredients

Slaw:

• 4 cups finely shredded ruddy cabbage
• 1 1/ii cups grated carrots
• 1 small carmine bell pepper, de-seeded and very finely diced
• i cup canned sweetcorn, drained
• i red chilli, de-seeded and finely chopped
• 2 scallions, thinly sliced
• small-scale handful fresh cilantro, finely chopped
• 1 tsp chipotle chilli paste (or more to sense of taste)
• juice one/2 lime
• 5 Tbsp mayonnaise
• salt and pepper

Crispy Shrimp:

• 1 lb peeled and deveined shrimp
• 1 i/2 cups dry breadcrumbs (such as panko)
• one cup all purpose flour
• 2 big eggs
• 2 tsp cajun seasoning
• salt and pepper
• vegetable oil for frying

To Serve:

• 12 small-scale corn tortillas
• finely shredded lettuce
• sliced avocado
• pickled jalapeños
• 7oz crumbled feta cheese
• slices of lime

Instructions

1. To brand the slaw, identify all of the ingredients in a large basin and toss together; add more chipotle paste as needed and salt and pepper to taste. Cover and set aside in the fridge (can exist made up to a couple of hours in advance).
2. For the crispy shrimp, identify the breadcrumbs in a wide basin, crevice the eggs into another wide basin and beat with a pinch of salt; place the flour in a tertiary bowl and mix in the cajun seasoning and some salt and pepper.
3. Half fill up a deep pan with vegetable oil and heat to 370°F; or if you don't take a thermometer then until a cube of staff of life sizzles when it is dropped into the oil.
4. Toss the shrimp start in the seasoned flour, then in the egg then finally in the breadcrumbs so that they are fully coated. You lot will need to do this in batches.
5. Fry the shrimp in the oil a few at a time for a minute or two until aureate brown then remove with a slotted spoon and drain on kitchen parchment.
6. To serve, rut the tortillas according to the packet instructions. Acme a tortilla with some lettuce, avocado, a dollop of the slaw, the shrimp and some pickled jalapeños, crumbled feta cheese and a squeeze of lime juice; dig in!

Nutrition Information:

Yield:

6

Serving Size:

1
Corporeality Per Serving: Calories: 933 Full Fat: 41g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 289mg Sodium: 2589mg Carbohydrates: 97g Fiber: 13g Carbohydrate: 18g Protein: 49g

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Source: https://www.diys.com/crispy-shrimp-tacos-with-chipotle-red/

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