Crispy Shrimp Tacos,Cilantro Slaw & Spicy-Sweet Chili Cream Sauce

img_3873The 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.

  • img_38721 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

img_3871Heat 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!!



12 thoughts on “Crispy Shrimp Tacos,Cilantro Slaw & Spicy-Sweet Chili Cream Sauce

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