foil paper (used to line baking sheet for easy cleanup)
paper towels (used to line baking sheet to absorb excess water from shrimp)
Ingredients
2lbsraw shrimp(large size)
2tablespoonCajun seasoning
1-½teaspoonkosher salt
½teaspoonblack pepper
1cupall purpose flour
3eggs(3 beaten eggs)
1-½cupspanko
½cupgrape-seed oil(½ cup to ¾ cup of oil depending on size and depth of skillet. another way is to have between 2 to 3 inches of cooking oil in the skillet.)
8flour soft tortillas(use either corn tortillas or a blend of flour and corn tortillas. Buy the amount that you would need to serve. )
2cupslettuce(shredded)
½cupcilantro
Red Pickled Onions
1smallred onion(slice thinly using a sharp chef's knife or a mandoline. Making sure slices are approximately the same size. )
½cupwhite vinegar
½cupwater
2teaspoonhoney
1-½teaspoonkosher salt
1teaspooncumin
1teaspoonred pepper flakes
½teaspoonblack pepper
Avocado Crema
½cupavocado(Avocado should be ripe enough to mash. )
½cupplain Greek yogurt
1teaspoonsalt
juice of half a lime
2tablespooncilantro(chopped)
2cupspurple cabbage(shredded)
Instructions
Pickled Red Onions
To a small mason jar, add thinly sliced red onions. Set aside.
To a small pot, add water, distilled white vinegar, honey, seasoning and bring to a gently simmer over medium heat. Allow the mixture to cool for a few minutes.
Pour the mixture into the mason jar covering the sliced red onions then place the airtight lid onto the mason jar.
Place in the fridge for at least 1 hour for pickling before eating.
Avocado Crema
In a small mixing bowl, add half avocado and plain Greek yogurt and begin to mash avocado then use a whisk to combine until smooth.
Squeeze lime juice, add salt and chopped cilantro continue to whisk until combined and smooth.
Cover tightly with plastic wrap or an airtight container with a lid and place in the fridge until ready to use.
The tacos
Prepare a baking sheet by first lining with foil paper (for easy cleanup) then add a couple layers of paper towels on top of foil. Set aside.
Shred lettuce and purple cabbage and prepare other toppings. Set aside.
Create an assembly line: Place all purpose flour intobowl #1, Place eggs and whisk them inbowl #2, and Place panko intobowl #3. Set aside.
Defrost shrimp if necessary. Once defrosted, de-vein each shrimp by using a paring knife to remove the black digestive tract. This is done by cutting a small slit along the top of the shrimp and its underbelly. Then remove the digestive tract and discard. (Once you get a rhythm going this step goes fast).
After each shrimp has been de-veined, rinse under cold water and place on the prepared baking sheet so the paper towels could absorb all the liquid and moisture. Also, use extra paper towels to gently press the top of the shrimp to remove any excess moisture.
Season shrimp with Cajun seasoning, kosher salt, and black pepper.
Using your assembly line: coat each shrimp in flour, then into the beaten egg mixture, then into panko crumbs in that order. (Make sure shrimp are well coated use your hands to gently press the panko crumbs onto the shrimp). Then place each coated shrimp onto a different baking sheet. In other words, make sure all the shrimp are well coated before pan frying.
Add grape-seed oil to cast iron skillet and place over medium high heat. When oil begins to shimmer it's hot enough. If unsure, feel free to place a cooking thermometer into the oil and when it reaches 350 degrees. It's ready.
Place coated shrimp into the skillet and DO NOT OVERCROWD the skillet. Work in batches. Pan fry one side for 3 minutes. Flip and pan fry the other side for 2 minutes. Remove shrimp and place shrimp on a baking sheet lined with clean paper towels to absorb any excess oil. Repeat until all shrimp have been pan fried.
Place tortillas over an open-flame on the stove-top and warm for a few seconds on both sides at which point the tortilla may become slightly charred. Set aside. Be careful that the tortillas are not kept over the open-flame for too long as they can become overly charred and taste bitter and burnt.
Assemble taco, top with all the topping don't forget the pickled onions and the avocado crema.
and... Enjoy.
Notes
Shrimp should be defrosted, de-veined, and completely dry before coating and pan frying.
Aim for large or extra large shrimp opposed to smaller shrimp.
Flour or corn tortillas are both great options (whichever you prefer).
If using a soft flour or corn tortilla, heat over an opened flame on the stove-top to get a nice quick char.
Prep your toppings ahead of time and set aside before pan frying the shrimp.
If making avocado crema, make sure your avocado is ripe enough to whip with a whisk.