CRISPY SHRIMP TACOS WITH CILANTRO LIME SLAW AND SRIRACHA SAUCE

INGREDIENTS;

• 1 lb shrimp peeled and deveined ( I like to use medium-large)
• 1� cup Panko
• 2 eggs whisked
• � cup flour
• vegetable oil for frying

Cilantro Lime Slaw;

• 1 cup green cabbage shredded
• 1 cup red cabbage shredded
• 3 tablespoons Mayo
• 1 lime juiced
• � teaspoon salt
• � teaspoon pepper
• 2 tablespoon cilantro chopped

Sriracha Sauce;

• 1 cup Mayo
• 3 tablespoons Sriracha (a little more if you like it hotter)
• 6 small flour tortillas

INSTRUCTIONS;

1. In a small bowl whisk the mayo and sriracha until combined. Set aside in refrigerate until ready to use.
2. In three small separate bowls add Panko crumbs, flour, and whisked eggs.
3. Heat a large skillet on medium and pour 1 inch of oil into the pan. Coat the shrimp in the flour, then dip into the egg, then the Panko crumbs. Place the shrimp into the hot oil and cook about a minute then flip and cook another minute. Transfer to a paper towel.
4. In a medium bowl whisk the mayo, lime juice and salt and pepper until combined. Add shredded cabbage and cilantro and toss until mixed well.
5. Spoon some slaw into the tortillas, followed by 3-4 shrimp and topped with a drizzle of sriracha sauce.
6. Serves 6

Please Read The Original Full Recipe in Source (Thank You): butteryourbiscuit.com
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