Crispy Shrimp Tacos

Packed full of flavour.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Begin with marinating the shrimp and leaving in the fridge for at least 2 hours.

Step 2

Slice the red onions and then heat the water, vinegar, salt and sugar together in a pan. Once it's simmering, add the onions to a mason jar and pour over the liquid. Close the lid and leave for at least 1 hour.

Step 3

Finely chop all of the tomatoes, onions, garlic and coriander for the guacamole, salsa and the sauce.

Step 4

Slice open the avocados and scoop out into a pestle and mortar or large bowl. Add the rest of the ingredients along with the lime juice and season well with salt and pepper. Mash until smooth.

Step 5

For the salsa, mix the ingredients together in a bowl, squeeze over the lime and season for taste.

Step 6

For the sauce, add the mayonnaise and sour cream to a bowl along with the garlic, coriander, tajin seasoning and lime. Season with salt and stir well. If you have a squeeze bottle, transfer the sauce into it and leave in the fridge until it's time to serve.

Step 7

Add the panko bread crumbs into a large bowl and add the tajin seasoning. You can also add lots of other seasonings to your preference, e.g smoked paprika, cayenne, garlic powder and don't forget salt.

Step 8

Add the shrimp to the bread crumbs and shake well making sure the shrimp are evenly coated.

Step 9

For best results, leave the shrimp in the freezer for an hour to allow the bread crumbs to stick to the shrimp firmly.

Step 10

Add 1 - 2 inches of frying oil (canola, sunflower etc) to a deep sauce pan. Heat to 180c/350f and the fry the shrimp until golden brown and cooked through (3-4 minutes).

Step 11

Place on a wire rack or onto a plate with paper towel to soak up excess oil. Season with a little salt.

Step 12

In a hot pan, toast the tortillas on both sides.

Step 13

Assemble your tacos, squeeze over the sauce and garnish with coriander and serve with a lime wedge on the side.

Step 14

Enjoy!