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.
makes 4 small tacos
- 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
- Combine cornmeal, flour, and old bay seasoning in a dish. Break eggs into another dish and whisk.
- 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.
- 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.
- Working in batches, fry your shrimp turning once until cooked and browned, about 2 minutes total.
- Remove shrimp and drain on a couple of paper towels. Repeat until the rest of the shrimp is cooked.
- Mix sriracha and mayonnaise together in a small bowl.
- 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.