Crispy Shrimp Tacos with Chipotle Lime Crema
Panko-breaded shrimp are pan-fried until golden brown & crispy and served in warm tortillas with crunchy shredded cabbage, diced avocado, sliced radishes, cilantro and a homemade, healthy chipotle lime crema sauce for a quick, delicious taco dinner.
Ingredients
- 1 lb thawed, peeled & deveined shrimp
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 egg whites
- 1 cup panko bread crumbs
- 1 cup all-purpose flour
- Tortillas
- 1/2 cup plain Greek yogurt
- 1 tsp chipotle powder
For Toppings:
- Shredded Cabbage
- Limes
- Avocado
- Cilantro
- Radishes
Instructions
- Thaw shrimp either in the fridge or in a colander under cold running water. Place shrimp on a plate and pat dry with a paper towel.
- Set up the dredging station by cracking egg whites into a bowl, spreading the all-purpose flour on one side of a plate and the panko on the other side.
- Season the panko with 1 tsp salt and ½ tsp black pepper.
- Coat the shrimp first in the flour, shake of excess, dip in the egg white and then coat in panko, shaking off excess. Place on a clean plate.
- Heat a large skillet over medium heat for 5 minutes. Add a thin layer of avocado oil (you want there to be a layer of oil for the shrimp to fry in) and allow to heat for another 30 seconds.
- Place shrimp in the skillet, being sure to not overcrowd (you may need to do multiple batches) and fry on each side for 2 minutes or until golden brown.
- To make the Chipotle Lime Crema: in a bowl, mix together the Greek yogurt, juice of 1 lime, 1 tsp chipotle powder (or use hot sauce of your choice) and a pinch of salt.
- Assemble tacos with warmed tortillas, cabbage, avocado, crispy shrimp, chipotle lime crema, thinly sliced radishes & cilantro.