Crispy Shrimp Tacos with Slaw & Spicy Crema Kit

What You Get

Cabbage slaw

Limes

Green onions

Cilantro

Sour cream

Panko breadcrumbs

Peeled, deveined shrimp (see note below)

Flour tortillas

What You'll Need

Salt

Hot sauce (optional)

Eggs

Vegetable oil

Step 1

To make the slaw, in a bowl, combine the slaw mix, juice of 1 lime, and ¼ teaspoon of salt, and toss to coat. Slice ½ cup of the green onions. Chop ½ cup of the cilantro, including the stems. Add the green onions and cilantro to the bowl and toss to combine. Let rest, 10 minutes.

Step 2

To make the spicy crema, in a small bowl, stir together the sour cream, a squeeze of lime, a pinch of salt, and 1 tablespoon hot sauce, if using. Season to taste with additional hot sauce. Cut the remaining lime into wedges for serving.

Step 3

In a bowl, whisk 2 eggs with a fork. Pour the panko onto a plate. Drain the shrimp and pat dry with paper towels. Season everything with salt. Dip the shrimp into the eggs, letting the excess drip back into the bowl. Roll it in the panko, pressing gently to help the crumbs stick. Transfer the breaded shrimp to a plate.

Step 4

In a large nonstick frying pan over medium heat, warm ¼ cup vegetable oil. When the oil shimmers, working in batches if necessary, add the shrimp and fry until golden, 1 to 2 minutes per side. Transfer to a plate lined with paper towels. Sprinkle with salt while still warm. Add a drizzle of oil to the pan between batches, if necessary.

Step 5

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.

Step 6

To build the tacos, place the tortillas on plates. Fill with the crispy shrimp and slaw, and drizzle with the spicy crema. Serve warm, with the lime wedges for squeezing.