Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 cup mayonnaise
- 1 tbsp. Sriracha sauce
- 1 tbsp. honey
- 2 tbsp. lime juice
- 8 small flour tortillas
- 1 cup shredded cabbage
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. Add shrimp to the cornstarch mixture and toss to coat.
3. Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
4. Once the oil is hot, add the shrimp in a single layer and cook for 2-3 minutes per side, until golden brown and crispy.
5. In a small bowl, whisk together mayonnaise, Sriracha sauce, honey, and lime juice.
6. To assemble the tacos, warm the tortillas in the microwave or on a skillet.
7. Divide the shredded cabbage among the tortillas, followed by the cooked shrimp.
8. Drizzle the Sriracha mayo over the shrimp and top with chopped cilantro.
9. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for cooking the shrimp
Serving size:
- This recipe makes 8 small tacos, serving 4 people.
Nutritional information:
- Calories: 292
- Fat: 12g
- Carbohydrates: 32g
- Protein: 15g
- Fiber: 2g
- Sugar: 7g
- Sodium: 745mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Cornstarch can be substituted with all-purpose flour or rice flour.
- Sriracha sauce can be substituted with any hot sauce of your choice.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use lettuce leaves instead of tortillas for a low-carb option.
- Add diced tomatoes or sliced jalapeños for extra flavor and heat.
Tips and tricks:
- Make sure the oil is hot before adding the shrimp to ensure they get crispy.
- Don't overcrowd the skillet when cooking the shrimp, as this will prevent them from getting crispy.
- To make the tacos spicier, increase the amount of cayenne pepper or Sriracha sauce.
Storage instructions:
- Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the shrimp, place them in a skillet over medium heat and cook for 2-3 minutes, until heated through.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and chopped cilantro on top for a colorful and festive presentation.
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
- Mexican rice and black beans
Troubleshooting advice:
- If the shrimp are not getting crispy, increase the heat of the skillet and cook for a little longer.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Tacos originated in Mexico and have become a popular dish around the world.
Flavor profiles:
- Spicy, tangy, and slightly sweet
Serving suggestions:
- Serve the tacos with lime wedges and chopped cilantro on top for added flavor and freshness.
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