The sky was absolutely gorgeous last night. The cooler the temps get the more spectacular the colors become. God sure does paint some pretty pictures.
I have had a hankerin’ for a shrimp taco for quite a while now. So many places offer them on the menu but once you eat the perfect one then all others pale in comparison. I have never made them myself so after searching the internet I found a few recipes that I merged to create one. It was a good day to try this because my husband decided to get out for a few beers with the guys and so I turned on the TV (Calendar Girls with Helen Miren-great movie) and got busy doing the prep so when he got home I everything would be ready to go. The slaw and sauce I made earlier in the day so the flavors would have time to develop.
- 1 pound shrimp, peeled and deveined
- 1 cup low-fat buttermilk
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg
- 1 tablespoon hot sauce
- 1 teaspoon dried parsley
- 1 teaspoon Korean red pepper (optional)
- 1 cup Panko bread crumbs
- 1/4-1/2 cup olive oil
- corn tortillas or taco shells
Heat oil in large skillet. Combine all ingredient except Panko in mixing bowl. Place Panko in a separate flat dish. Dredge the shrimp in the buttermilk mixture and then into the Panko crumbs. Press to coat well. Fry in hot oil until crispy.
I used fresh corn tortillas and slightly warmed them in a skillet to soften them.
Load the slaw in the taco shell, top with crispy shrimp, drizzle with sauce and sliced avocado.
- 1/4 cup light mayonnaise
- 2 Tablespoon sweet chili sauce
- 1 Tablespoon honey
- 2 teaspoons hot sauce
- 1 cup purple cabbage, shredded and finely shopped
- 2 Tablespoons fresh cilantro, chopped
- 1/2 teaspoon garlic, minced
- Juice from 1/2 small lime
Have a wonderful day!!