Crunchy Cornmeal Crusted Shrimp Tacos

These shrimp tacos are perfect for any summer get-together!

Whether you are trawling them fresh right out of Alaska’s icy waters or buying them in bag from the grocery freezer section, shrimp can be prepared in about a million different ways. One of my favorites is of course in taco form. Because we are using large burrito shells I guess you could call these shrimp “burritos” but I like to keep them open on top and eat them sideways, messily trying to keep all of the slaw from falling all over my lap. Tacos should be nothing, if not messy!

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For 2 persons

For the Shrimp:

• 1/2 lb. of medium-sized, de-veined white or tiger shrimp
• 1 cup All-Purpose flour
• 1 tsp. cumin
• 1 tsp. salt
• 2 Eggs
• 1 cup white cornmeal
• Canola or Vegetable oil

For the Slaw:

• 1/2 a head of Savoy or Napa cabbage
• 1 large carrot
• 1/2 Tbsp. of sugar
• 1 tsp. sesame oil
• 2 Tbsp. seasoned rice vinegar
• pinch of salt and pepper

For the Sauce:

•  1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup fresh chopped cilantro
• 1 Tbsp. of lime juice
• A small squirt of Sriracha to taste

…and for a side condiment one can of Herdez® Taquera canned salsa emptied into a bowl and mixed with about 1/2 a tablespoon of agave nectar mixed in to make it a tad sweeter.

In a medium-sized saucepan heat about an inch and a half of oil over medium heat. Shell your shrimp, rinse them off and then dry them with a paper towel. Set up three bowls, one with the flour (with the cumin and salt mixed in), the middle with the eggs beaten, and the last one with the cornmeal. In small batches of 5 or 6 shrimp dust them with the flour, then coat them with the beaten egg, and finally cover them with the corn meal. Carefully fry them until they just start to turn golden – about 3 to 4 minutes. Remove them from the oil and place them on a cooling rack.

Take your cabbage and cut it in such a way that you get a fine shred. Think long, very thin strips. Shred the carrot with a grater. Toss the veggies with that vinegar, salt, pepper, sugar and sesame oil. Set aside to let the cabbage absorb the flavors.

In a small bowl mix the mayo, sour cream, Sriracha and lime juice. The mixture should be a little thin (more lime juice can be added to taste), finely chop the cilantro and mix it into the sauce.

Have the salsa ready in another small bowl.

I prefer to use TortillaLand® fresh tortillas because they have such a nice chewy texture and don’t tear like other tortillas, plus you cook them yourself so you can get those nice charred bubbles on the outside. They sell them in in the cheese and cold cuts aisle at Fred Meyers. Black beans and/or Spanish rice go very nicely with this meal!