Recipes
Spicy Fried Shrimp Tacos
4 servings
30 minutes total
Shopping list
Ingredients
- 3 cups canola oil (for frying)
- 1 lb peeled/deveined large shrimp, tails removed
- 1 jalapeño pepper
- ½ bunch cilantro
- 1 lime, for wedges
- ¾ cup buttermilk
- 1 cup cornstarch
- 1 teaspoon ground red pepper
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 8 small yellow corn tortillas
- 2 cups Avocado Salsa
Steps
- Heat fryer oil to 375°F. Thaw shrimp if needed. Slice jalapeño thinly, removing membranes and seeds if desired. Remove cilantro leaves from stems; slice lime into wedges.
- Combine shrimp and buttermilk in medium bowl. Combine in separate shallow dish: cornstarch, red pepper, salt, and garlic powder; stir until blended.
- Remove shrimp from buttermilk (letting excess drip off); dredge in cornstarch mixture until coated (wash hands). Fry shrimp 1–2 minutes until golden brown. Transfer shrimp to paper towel–lined baking sheet and cover to keep warm.
- Heat tortillas following package instructions. Arrange tortillas on serving platter; top evenly with shrimp, Avocado Salsa, cilantro, and jalapeños; serve with lime wedge on the side.
Amount per ¼ recipe serving: Calories 530, Total Fat 34g, Sat Fat 4g, Chol 115mg, Sodium 1280mg, Total Carb 43g, Fiber 6g, Total Sugar 7g, (Incl. 3g Added Sugars), Protein 23g, Calc 6%, Iron 10%, Potassium 10%