Crispy Shrimp Tacos

These Crispy Shrimp Tacos combine the vibrant flavors of Chinese cuisine with the beloved taco format, offering a delightful crunch and a burst of umami in every bite. Perfectly seasoned shrimp are nestled in soft tortillas and topped with a refreshing Asian slaw, creating a unique dinner experience.

Ingredients

• Shrimp (peeled and deveined) - 300 grams
• Corn tortillas - 4 pieces
• Cornstarch - 50 grams
• Egg - 1 large
• Panko breadcrumbs - 100 grams
• Garlic powder - 1 teaspoon
• Ginger powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable oil (for frying) - 200 ml
• Cabbage (shredded) - 100 grams
• Carrot (shredded) - 50 grams
• Cilantro (chopped) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Soy sauce (kosher) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Honey - 1 teaspoon

Steps

1. In a bowl, mix the cornstarch, garlic powder, ginger powder, salt, and black pepper. Coat the shrimp in this mixture and set aside.
2. In another bowl, beat the egg. Dip each shrimp into the egg, then coat with panko breadcrumbs.
3. Heat the vegetable oil in a deep pan over medium heat. Once hot, carefully add the breaded shrimp in batches and fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
4. In a separate bowl, combine the shredded cabbage, shredded carrot, chopped cilantro, rice vinegar, soy sauce, sesame oil, and honey. Toss to combine and set aside.
5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
6. Assemble the tacos by placing a few crispy shrimp on each tortilla and topping with the Asian slaw mixture. Serve immediately.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Shrimp is a low-calorie source of protein, supporting muscle health.
• The slaw adds fiber and vitamins, promoting digestive health.

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