Crispy Shrimp Tacos
Preheat your oven to 400 degrees.
While the oven comes up to temperature, prepare the simple cabbage slaw by tossing together the cabbage and carrots with the lime juice, cilantro, olive oil, salt, and pepper. Mix well to combine, adjusting seasoning to taste if needed. Let stand for at least 10 minutes at room temperature for the flavors to meld and the cabbage to slightly soften.
Meanwhile, lay the breaded shrimp out in a single layer on an ungreased baking sheet. Cook for 10 minutes, flip, and cook for an additional 5 – 10 minutes, until golden brown and crisp on both sides.
To assemble, start each taco with one warmed tortilla, a little over ¼ cup of the slaw, sliced avocado, and 3 breaded shrimps. Finish with a drizzle of Sriracha, as desired.
Makes 4 Servings
24 New Wave Foods Crispy Shrimp (about ¾ pounds)
2 cups shredded green and/or red cabbage
½ cup shredded carrots
2 tablespoons lime juice
- 2 tablespoons fresh cilantro, minced
- 1 tablespoon olive oil
¼ teaspoon salt
1/8 teaspoon cayenne pepper
8 soft corn tortillas, warmed
2 avocados, sliced
1 – 2 tablespoons Sriracha