Crispy Shrimp Tacos with Cabbage-Carrot Slaw and Chipotle Mayo
Crispy shrimp tacos without the deep fry? We are so in. Seared shrimp are chopped and folded into a spicy chipotle mayo along with panko breadcrumbs for instant crunch. A lime-spiked slaw piled on top adds even more crunch and creaminess. Serve with a crisp, smooth Mexican-style lager and you’ll be ready to hit the cabana in no time.
Total cook time
- 2 limes
- 1/2 ounce cilantro
- 4 scallions
- 2 cloves garlic
- 1 1/4 pounds shrimp
- 12 flour tortillas
- 1/2 cup panko breadcrumbs
- 4 ounces mayonnaise
- 2 ounces nonfat sour cream
- 1 cup shredded carrots
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 2 teaspoons chipotle paste
- canola oil
- kosher salt
- black pepper
Halve limes. Rinse cilantro and roughly chop leaves, discarding stems. Trim and discard scallion roots and thinly slice. Mince garlic (see recipe tip). Pat shrimp dry with paper towel and season all over with .75 teaspoon salt and pepper as desired.
Heat a large nonstick pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add tortillas in a single layer and toast, working in batches as needed, until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve. Reserve pan for next step.
Heat pan from tortillas over medium heat. Add breadcrumbs and toast, stirring frequently, until golden, 5-6 minutes (see recipe tip). Transfer breadcrumbs to a plate, reserving pan for next step.
Heat pan from breadcrumbs over medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 2-3 minutes per side. Transfer shrimp to cutting board, allow to cool slightly, then roughly chop.
In a large bowl, whisk together 1 container mayonnaise, sour cream, juice of 2 limes, cilantro, garlic, .5 teaspoon salt, and pepper as desired until fully combined. Add slaw mix and scallions and toss to coat. In a medium bowl, stir together chipotle paste (skip or use half for less heat) and remaining mayonnaise to combine, then stir in chopped shrimp.
Add toasted breadcrumbs to bowl with shrimp and toss gently to combine, being careful not to overmix (so the breadcrumbs stay crunchy!). Divide tortillas among serving plates and layer with cabbage-carrot slaw and crispy shrimp. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.