Shrimp tacos. Need we say more? OK, how about avocado crema? If those haven’t sold you on this knockout recipe, we don’t know what will. Well, maybe it doesn’t hurt to add in that this dinner takes all of 20 minutes to make. Like, maximum. Oh yeah, and it’s pretty darn healthy to boot. Whether you’re grilling, baking or sautéing your shrimp, they will cook up in no time. Plus, by adding our delicious blend of spices, you’re pretty much guaranteed they will be delicious.
While we’ll always try and make the argument that fresh is best, you can use thawed pre-frozen shrimp if that’s what you have on hand. Extra props if you get wild-caught! The avocado crema is fancy speak for a reasonably easy sauce that adds the perfect hint of flavor.
Top with some freshly grated cabbage, lettuce, red onion or extra cilantro for a nod to tacos classico.
In this video, our online culinary school instructor will walk you through each step of the process. Now, don’t delay and andale to your kitchen! Don’t forget to check out our 4 ways to get creative with your tacos!
1 lb shrimp peeled and deveined
2 cups panko breadcrumbs
¼ cup AP flour
3 eggs whipped
Salt & Pepper
1. Pat shrimp dry with paper towels, season shrimp with salt pepper.
2. Gather 2 shallow dishes, in one pan, add 1/2 cup flour. In another pan add 2 eggs, lightly beaten. In the third pan add 1 and 1/2 cups panko breadcrumbs.
3. Dip each shrimp in flour, then egg, then panko breadcrumbs. Use your fingers to press the breadcrumbs onto each piece of shrimp.
4. Heat about two inches of canola or vegetable oil in a deep pot to around 350 degrees.
5. Deep-fry the shrimp in batches, frying about 6 shrimp at a time. The shrimp will cook very quickly! When they are golden brown, use a slotted spoon to remove them from the pan, and transfer them to a cooling rack.
6. Assemble tacos immediately.
½ fresh jalapeño (Chopped)
2 ripe avocados, halved and pitted
1/2 cup sour cream
1 1/2 tablespoons fresh lime juice
2 sprigs cilantro
1/2 teaspoon kosher salt
Place jalapeño pepper in a food processor; process until minced. Scoop pulp from avocados; add to the food processor. Add remaining ingredients; process until smooth.
1 carrot, peeled and julienned
1 small jicama (about 1 1/4 lbs.), peeled and julienne
1 large red bell pepper, cored and very thinly sliced
1/4 head red cabbage, cored and very thinly sliced
1/2 red onion, very thinly sliced lengthwise,
5 tablespoons unseasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon minced cilantro leaves, plus more for garnish
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon red chili flakes
1. Put cut vegetables in a large bowl
2. Combine, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chili flakes.
3. Add dressing to vegetables, combine well, and let sit 15 minutes.