From crispy shrimp tossed in the sweet and savory flavor and heat of Frank’s RedHot® Small Batch Firecracker Seasoning to the crunchy cabbage slaw, and tangy crema, these tacos are the package deal when it comes to craveable flavor and texture.
Ingredients
Cilantro Lime Slaw
3 tbsps McCormick ® Mayonesa con Limón
1 Lime, Juiced
1/2 tsp Salt
1/4 tsp McCormick Culinary ® Black Pepper, Pure Ground
1 cup Green Cabbage, Shredded
1 cup Red Cabbage, Shredded
2 tbsps Cilantro, Fresh, Chopped
Firecracker Mayo
1/2 cup McCormick ® Mayonesa con Limón
2 tbsps Sour Cream
2 tsps Frank’s RedHot® Firecracker Seasoning
Shrimp Tacos
1 pound Shrimp, Medium
2 1/2 tbsps Frank’s RedHot® Firecracker Seasoning
8 Tortillas, Corn or Flour, Small
1 1/2 cups Panko Breadcrumbs
2 Eggs, Whisked
3/4 cup Flour
Salt and Pepper, To Taste
Vegetable Oil, For Frying
Procedure
Prep
1. In a medium bowl whisk the mayo, lime juice and salt and pepper until combined. Add shredded cabbage and cilantro and toss until mixed well. Hold cold for service.
2. In a small bowl whisk the mayo, sour cream, and Firecracker Seasoning until combined. Hold cold for service.
3. Marinate 1 lb of shrimp with 1 1/2 tablespoons of Firecracker Seasoning and oil. Allow to marinate for 30 minutes.
4. Set up a breading station with three small separate bowls of Panko crumbs and 1 teaspoon salt, 1 teaspoon pepper, flour, and whisked eggs. Coat the shrimp in the flour, then dip into the egg, then the Panko crumbs. Once coated, fry the shrimp at 375°F and cook 3 to 4 minutes or until golden brown and fully cooked. Season freshly fried shrimp with additional 1 tablespoon of Firecracker Seasoning. Hold shrimp warm for service.
Service
1. Warm tortillas on flat-top. To assemble tacos; layer slaw, shrimp, and crema. Add an extra sprinkle of firecracker seasoning if desired. Garnish with cilantro and lime. Serve immediately.
Serves 4
