Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Yummly User: "I had to improvise a bit with this recipe. We for…" Read More
23Ingredients
50Minutes
740Calories
Add to Meal Planner
Add to Meal Planner
Description
Whether for Taco Tuesday or any day of the week, these colorful, crunchy tacos will be gone in a flash. The shrimp are crispy and mess-free thanks to oven-frying. Mayonnaise is the key ingredient in the batter to coat the shrimp and get the panko and cornmeal to stick, and baking powder helps keep the coating crunchy. Sweet slaw and smoky, slightly spicy chipotle sour cream add a multitude of textures and flavors. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup mayonnaise
- 2 Tbsp. sugar
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. fresh lime juice
- 1 tsp. salt (divided)
- 3/4 tsp. black pepper (divided)
- 14 oz. coleslaw mix (1 package)
- 2 green onions (chopped)
- 1 cup sour cream
- 1 tsp. fresh lime juice
- 2 chipotle chiles in adobo (minced, plus 2 teaspoons adobo sauce from the can)
- 2 Tbsp. flour
- 1 Tbsp. baking powder
- 6 Tbsp. mayonnaise
- 3 large egg whites
- 1/4 cup water
- 1 1/2 cups panko breadcrumbs
- 1/2 cup cornmeal
- 1 lb. large peeled and deveined raw shrimp (26-30 per pound, peeled including tails)
- cooking oil spray
- radishes (for serving)
- avocado (for serving)
- 12 corn tortillas (12 to 16, about 5 inches wide)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Make slaw: Whisk together ½ cup mayonnaise, the sugar, vinegar, 1 tablespoon lime juice, ¼ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Add coleslaw mix and green onions, and toss to coat well. Cover and refrigerate.
- Make spicy chipotle sour cream: Stir together sour cream, 1 teaspoon lime juice, chipotle peppers, adobo sauce, and ¼ teaspoon salt in small bowl. Cover and refrigerate.
- Make shrimp: Set a sheet pan in the oven and preheat oven to 475°F. Combine flour, baking powder, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper in a shallow bowl. Whisk together remaining 6 tablespoons mayonnaise, the egg whites, and water in a separate bowl. Stir together panko and cornmeal in a shallow pan.
NutritionView More
Unlock full nutritional details with subscription
740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1770mg74% |
| Potassium720mg21% |
| Protein15g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate97g32% |
| Dietary Fiber10g40% |
| Sugars15g |
| Vitamin A15% |
| Vitamin C90% |
| Calcium45% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Reviews(1)
Yummly User 3 years ago
I had to improvise a bit with this recipe. We forgot to buy chilli adobo sauce, so I used red curry paste (spicy) and I ran out of mayo so I made my own. I was worried that 12 min in the oven at 475 would have dried out the shrimps, but they came out perfectly cooked. Hust going forward,I’d season the shrimps a bit to give it a little more flavour, why I gave a 4/5 star. The sauce was good and so was the slaw. Good recipe!