These tacos are perfect for a summer meal. I had leftover coleslaw, so the only thing that I had to prepare were the shrimp. They are coated in a cornmeal-flour mix which makes them extra crispy. If you are worried about the spiciness of the sriracha mayo, the avocado and coleslaw balance it out. I used flour tortillas, but corn would also work well. I highly recommend serving them with some beer with a slice of lime.

Shrimp Tacos

makes 4 small tacos

Ingredients:

• 20 shrimp, 31/40 size, peeled and deveined
• 1/4 cup cornmeal
• 1/4 cup flour
• 1 tsp old bay seasoning
• 2 eggs
• vegetable oil for frying, enough to coat your pan with 1/2 inch of oil
• 1-3 tsp of sriracha, depending on taste
• 1/4 cup mayonnaise
• 1 cup coleslaw
• 1 avocado, sliced
• 4 flour small flour tortillas
• salt and pepper

Directions:

1. Combine cornmeal, flour, and old bay seasoning in a dish. Break eggs into another dish and whisk.
2. Heat oil over medium-high heat. It will be heated enough when dip a piece of a shrimp in the oil and it bubbles rapidly around it.
3. Pat shrimp dry with paper towels and dip in eggs. Use a fork to lift shrimp out, draining off extra egg. Then place into cornmeal-flour mixture. Toss to combine until completely covered.
4. Working in batches, fry your shrimp turning once until cooked and browned, about 2 minutes total.
5. Remove shrimp and drain on a couple of paper towels. Repeat until the rest of the shrimp is cooked.
6. Mix sriracha and mayonnaise together in a small bowl.
7. Spread sriracha mayo onto one tortilla. Add the coleslaw. Top with 5 shrimp, and a couple slices of avocado. Sprinkle with a bit of salt and pepper.