Ingredients with Measurements:
- 1 lb. medium shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- 1/2 cup mayonnaise
- 1/4 cup sriracha sauce
- 1 tbsp. honey
- 1 tbsp. lime juice
- 1 tbsp. vegetable oil
- 8 small flour tortillas
- 2 cups shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- Lime wedges for serving
Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet
- Tongs
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, paprika, cayenne pepper, and salt.
2. Add the shrimp to the bowl and toss to coat evenly.
3. In a separate bowl, whisk together the mayonnaise, sriracha sauce, honey, and lime juice. Set aside.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Remove the shrimp from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. Warm the tortillas in the microwave or on a skillet.
8. To assemble the tacos, spread a spoonful of the sriracha mayo mixture onto each tortilla.
9. Top with shredded lettuce, diced tomatoes, and cooked shrimp.
10. Garnish with chopped cilantro and a squeeze of lime juice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet should be heated to medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 420
- Fat: 19g
- Carbohydrates: 44g
- Protein: 19g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Sriracha sauce can be substituted with any hot sauce of your choice.
- Flour tortillas can be substituted with corn tortillas.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use a different type of seafood, such as scallops or fish.
- Add a sprinkle of cotija cheese on top of the tacos.
Tips and tricks:
- Make sure to pat the shrimp dry before coating them in the flour mixture to ensure they get crispy.
- If you like your tacos extra spicy, add more sriracha sauce to the mayo mixture.
- To make the tacos gluten-free, use gluten-free flour and cornstarch.
Storage instructions:
- Store any leftover shrimp and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the shrimp, place them in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the tacos on a platter with a side of lime wedges and chopped cilantro.
Garnishes:
- Lime wedges and chopped cilantro.
Pairings:
- Serve the tacos with a side of rice and beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the shrimp are not crispy enough, try cooking them for a little longer on each side.
Food safety advice:
- Make sure to cook the shrimp until they are fully cooked through to avoid any foodborne illnesses.
Food history:
- Tacos originated in Mexico and have been a popular street food for centuries.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve the tacos with a cold beer or a margarita.
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