bang bang shrimp tacos with pineapple coleslaw


bang bang shrimp tacos with pineapple coleslaw


INGREDIENTS


  • 12 corn tortillas
  • Canola oil for frying
  • Pico de gallo
  • Guacamole
  • Cilantro
  • Lime wedges

COLESLAW


  • 1 package coleslaw mix
  • 1 pineapple, thinly sliced
  • 1/4 cup red wine vinegar
  • 1 Tbsp white sugar
  • 1 tsp salt
  • 1/2 tsp black pepper

BANG BANG SHRIMP


  • 2 1/2 Tbsp canola oil
  • 50 shrimp
  • 2 cups flour
  • 2 eggs, beaten

SPICY SOUR CREAM


  • 1/2 cup sour cream
  • 4 Tbsp garlic chili sauce
  • 1 Tbsp Sriracha
  • 1 tsp lime juice
  • Salt and pepper


INSTRUCTIONS


  1. In a medium bowl, combine all ingredients for the coleslaw. Set aside in the refrigerator.
  2. In a small bowl, whisk together ingredients for spicy sour cream. Set aside in the refrigerator.
  3. In a small round skillet over medium-high heat, add 1/2″ canola oil. When the oil is hot, fry the corn tortillas until golden and crispy, approximately 1 to 2 minutes per side. Remove to a paper towel lined plate to drain.
  4. In a separate skillet heat 2 1/2 Tbsp canola oil. Dredge shrimp in beaten egg and then flour. Add to pan and fry until golden brown, approximately 2 minutes per side.
  5. Remove to a paper towel lined plate to drain.
  6. Separate the spicy sour cream in half. Add shrimp to half the sauce, tossing to coat.
  7. To assemble to tacos, top crispy tortillas with coleslaw, then shrimp. Top with pico de gallo, guacamole, and drizzle with remaining spicy sour cream. Finish with cilantro.

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