Hooray for my first contribution to Taco Tuesday!! I have a serious Mexican food addiction, guys. I am constantly trying to find ways to put everything into a taco or quesadilla. Especially seafood. So this will be the first of many taco recipes. I'm so sure of this that I created a category just for them!
I've been on a major fish and shrimp taco kick lately so naturally I wanted to try to make them myself. Usually I'll just use some frozen, fried fish but this time I wanted to do it all from scratch. I was a little nervous but they turned out excellent!
As soon as I bit into one of these I felt like I was immediately transported to a Mexican vacation. Seriously, I swear I could feel the heat and sunshine and hear a Mariachi band in my kitchen. I should have made some margaritas to go with these! (Next time!)
185 calories per taco
[110 calories per 3 shrimp]
3 SP for 3 shrimp
Surprise! This recipe is actually 4 recipes in one. We've got the fried shrimp (included in this post) and the taco toppings of balsamic cilantro cabbage, pickled onions, and bangin' shrimp sauce, which are so delicious they earned their own respective pages!
I recommend you prepare all of the toppings first (especially the pickled onions...they need time to soak!) and then start cooking the shrimp for the tacos.
I had some frozen, cooked shrimp at home that I used for this recipe. I used 30 shrimp and filled each taco with 3 shrimp. I first thawed them and removed their tails and then set up my dredging assembly line.
I set up 3 bowls in the proper dredging order. The first bowl had ½ C flour, the middle bowl had one large egg and 1 Tbsp of milk whisked together and the final bowl had 1 ¾ C Panko bread crumbs. (Which ended up being a bit too much, I only used about ¾ C of Panko, which was used for the calorie count in this recipe).
After you're all prepared, you can preheat a deep pan with about 1 inch of oil and heat over medium heat until the oil starts to shimmer. You will then coat each shrimp with flour, the egg/milk mixture, and Panko, in that order, then use tongs to place them into the oil. Allow the shrimp to fry until golden brown (about 1 minute) then flip and repeat for another minute.
Once crispy and browned, transfer the shrimp to a paper towel lined plate.
Not gonna lie, I was pretty impressed with how they turned out! 🙂 This was my first time frying anything without my boyfriend there to help, and I managed to make 30 perfectly fried shrimpies without burning down the house! Small victories over here...
Once the shrimp are done you can assemble your tacos! We have a gas stove so I warmed up the tortillas over direct heat, added in the balsamic cilantro cabbage, topped it with 3 shrimp, pickled onions, and a drizzle of bangin' shrimp sauce. Be prepared to be transported to Mexico! Adiós!Print
Crunchy, breaded, fried shrimp for tacos that pair perfectly with pickled onions and balsamic cilantro cabbage (also on the blog!) for a colorful taco that will transport you straight to Mexico! Only 110 calories for 3 shrimp! (3 SP)
- ¼ C oil for frying
- 30 cooked shrimp with tails removed
- ½ C flour
- 1 large egg
- 1 Tbsp milk
- ¾ C Panko bread crumbs
- Begin by thawing shrimp and removing tails.
- Prepare a dredging station of 3 bowls. The first bowl is for flour, the second for the egg and milk whisked together, and the third is for the bread crumbs.
- Add about 1 inch of oil to a deep pan and heat over medium heat until it shimmers.
- Coat each shrimp into flour, egg/milk, and bread crumbs, in that order, and add to oil.
- Allow shrimp to cook for about 1 minute, until browned. Then flip and repeat for another minute.
- Allow shrimp to cool on a paper towel lined plate until you're ready to assemble your tacos.
3 SP for 3 shrimp
- Serving Size: 3 shrimp
- Calories: 110
- Sugar: 0 g
- Sodium: 50.3 mg
- Fat: 5.8 g
- Saturated Fat: 0.4 g
- Carbohydrates: 7.4 g
- Fiber: 0 g
- Protein: 4.6 g
- Cholesterol: 32.1 mg
**Recipe for fried shrimp from Taste and Tell who adapted their Crispy Shrimp Taco recipe from Tex Mex from Scratch
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!