Avocado and crispy shrimp tacos with spicy slaw

Name: Avocado and crispy shrimp tacos with spicy slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices Pickled Jalapeno; 1/4 cups Mayonnaise; 1 Tablespoon Juice From Jar Of Pickled Jalapenos; 1 Tablespoon Water (as Needed); Additional Salt And Pepper; 1- 1/2 cup Shredded Napa Cabbage; ⅓ cups Milk; 3 Tablespoons Plain Greek Yogurt; 3/4 cups Panko Bread Crumbs; 16 whole Shrimp, Peeled And Deveined, Tails Removed, And Patted Dry; 1 whole Large, Ripe Avocado; 1/2 whole Lime; 1 pinch Salt; Canola Oil, For Frying; 4 whole Small Flour Tortillas

Servings: persons

6 slices Pickled Jalapeno
1/4 cups Mayonnaise
1 Tablespoon Juice From Jar Of Pickled Jalapenos
1 Tablespoon Water (as Needed)
Additional Salt And Pepper
1- 1/2 cup Shredded Napa Cabbage
⅓ cups Milk
3 Tablespoons Plain Greek Yogurt
3/4 cups Panko Bread Crumbs
16 whole Shrimp, Peeled And Deveined, Tails Removed, And Patted Dry
1 whole Large, Ripe Avocado
1/2 whole Lime
1 pinch Salt
Canola Oil, For Frying
4 whole Small Flour Tortillas

1
1.
2
First, prepare slaw.
3
Finely mince pickled jalapenos until they are almost completely crushed.
4
Place in a medium mixing bowl with the mayo and add the juice from the jalapeno jar and salt and pepper to taste.
5
Whisk together, adding water if needed to make a dressing with a vinaigrette-like consistency.
6
Fold in shredded cabbage and toss to coat cabbage with dressing.
7
Set aside.
8
2.
9
Next, bread shrimp.
10
Whisk together milk and yogurt in a shallow bowl, adding more yogurt if necessary to make the milk the consistency of buttermilk (so that it just coats shrimp).
11
Place the panko in a second shallow bowl.
12
Dip the shrimp first into the milk mixture and then into the panko, pressing to coat shrimp in the crumbs.
13
Set breaded shrimp aside on a clean plate.
14
3.
15
Roughly dice avocado and toss with juice of 1/2 lime and a sprinkling of salt on the cutting board.
16
4.
17
Fry shrimp.
18
Heat about 1/2 inch of canola oil in a cast iron skillet or another heavy pan over medium-high heat.
19
Oil is ready when a small pinch of flour sizzles and immediately dissipates when added.
20
Fry shrimp for a total of 2 minutes, turning once.
21
Drain shrimp on paper towels.
22
5.
23
Warm tortillas by wrapping them in a clean kitchen towel and heating in the microwave for 20-30 seconds on high.
24
Plate tacos by dividing shrimp and avocado among the tortillas and topping each with slaw and a drizzle of additional dressing.
25
Enjoy!

956

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 slices Pickled Jalapeno, 1/4 cups Mayonnaise, 1 Tablespoon Juice From Jar Of Pickled Jalapenos, 1 Tablespoon Water (as Needed), and more.

Yes, Avocado and crispy shrimp tacos with spicy slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!