The Pioneer Woman Tasty Kitchen
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Avocado and crispy shrimp tacos with spicy slaw

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Prep:

Cook:

Level: Easy

System:

2

Description

Crispy fried shrimp pair with smooth avocado and get topped with a kicky jalapeno coleslaw for the perfect, easy taco.

Ingredients

  • 6 slices Pickled Jalapeno
  • ¼ cups Mayonnaise
  • 1 Tablespoon Juice From Jar Of Pickled Jalapenos
  • 1 Tablespoon Water (as Needed)
  • Additional Salt And Pepper
  • 1-½ cup Shredded Napa Cabbage
  • ⅓ cups Milk
  • 3 Tablespoons Plain Greek Yogurt
  • ¾ cups Panko Bread Crumbs
  • 16 whole Shrimp, Peeled And Deveined, Tails Removed, And Patted Dry
  • 1 whole Large, Ripe Avocado
  • ½ whole Lime
  • 1 pinch Salt
  • Canola Oil, For Frying
  • 4 whole Small Flour Tortillas

Preparation

1. First, prepare slaw.

Finely mince pickled jalapenos until they are almost completely crushed. Place in a medium mixing bowl with the mayo and add the juice from the jalapeno jar and salt and pepper to taste.

Whisk together, adding water if needed to make a dressing with a vinaigrette-like consistency. Fold in shredded cabbage and toss to coat cabbage with dressing. Set aside.

2. Next, bread shrimp.

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).

Place the panko in a second shallow bowl. Dip the shrimp first into the milk mixture and then into the panko, pressing to coat shrimp in the crumbs. Set breaded shrimp aside on a clean plate.

3. Roughly dice avocado and toss with juice of ½ lime and a sprinkling of salt on the cutting board.

4. Fry shrimp.

Heat about ½ inch of canola oil in a cast iron skillet or another heavy pan over medium-high heat. Oil is ready when a small pinch of flour sizzles and immediately dissipates when added. Fry shrimp for a total of 2 minutes, turning once. Drain shrimp on paper towels.

5. Warm tortillas by wrapping them in a clean kitchen towel and heating in the microwave for 20-30 seconds on high. Plate tacos by dividing shrimp and avocado among the tortillas and topping each with slaw and a drizzle of additional dressing. Enjoy!

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