Crispy Shrimp Tacos with Avocado Ranch Lime Dressing

I have been excited to share this recipe for a while now! I made these crispy shrimp tacos this summer on a whim without writing down the recipe or taking any pictures. Maybe because I didn’t have very high expectations, or was feeling a little burnt out with blogging and was kinda busy– but as soon as I tasted them, I instantly regretted it. Not only were these tacos the BEST I have ever made {which doesn’t tell you a whole lot, because I really haven’t made very many!} But they are some of the best I have ever tasted, ever!! The ranch avocado lime dressing is so thick and rich and creamy–that it doesn’t taste healthy at all! Even though it really is! The shrimp are crunchy and perfect, and the coleslaw… I could eat by itself for days! It has the perfect combination of heat, saltiness, sweetness and acidity. I am in love with this recipe–I think it’s one of the best I have posted yet! So I hope you guys all love it too!

{for the ranch avocado lime dressing}
1 {1oz} packet ranch salad dressing MIX
1 cup greek yoghurt
3 large avocados, halved and pitted
1 jalapeño, roughly chopped
juice of 4 limes
1/2 cup chopped cilantro
pinch sea salt
pepper

{for the crispy shrimp}
1 lb peeled & deveined shrimp with tail off
kosher salt & pepper
Taco seasoning {about 2-3 tsp}
1 cup AP flour
3 eggs, lightly beaten
2 cups panko bread crumbs
vegetable oil or canola oil for frying

{For the coleslaw}
1/2 bag coleslaw mix {about 7oz}
1/2 head purple cabbage, finely sliced
3 ears fresh corn, shucked (2 cups kernels)
1/4 cup fresh cilantro,chopped
1 minced jalapeño
1/4 cup olive oil + 1 Tbsp
1/4 cup apple cider vinegar
3 Tbsp honey
juice of 3 limes
kosher salt and pepper to taste

Flour/corn tortillas to serve

Directions:
{optional} Sautee the sliced cabbage in 1 Tbsp olive oil over medium high heat for 5-10 minutes, to soften, and season well with salt and pepper.

Add the cooked/raw purple cabbage to a mixing bowl along with the coleslaw mix, fresh corn, cilantro, minced jalapeño, 1/4 cup olive oil, apple cider vinegar, honey, lime juice, and salt and pepper. Stir to combine, then set aside.

Combine the ranch salad dressing mix, greek yoghurt, avocados, jalapeño, lime juice, cilantro, sea salt and pepper to a blender, and blend until smooth and creamy.

Pat the shrimp dry. Season well with kosher salt, pepper and the taco mix. Add the flour, eggs and panko breadcrumbs to three separate, shallow dishes. Coat the shrimp in the flour, then dip in the egg, then coat with the panko, pressing to adhere well. Make sure the egg doesn’t mix in with the panko, or it’ll get clumpy and sticky, and impossible to adhere.

Heat about two inches of canola or vegetable oil in a deep pot over medium/high heat. Deep fry the shrimp in batches of about 8 shrimp at a time, for 3-4 minutes a side, until golden brown and crisp. Remove with a slotted spoon, and let drain on paper towels. Season with a little more salt if desired. Continue in batches, until all the shrimp are cooked.

To assemble,  warm the tortilla, spoon some of the ranch avocado lime dressing on the bottom, then top with the crispy shrimp and the coleslaw. Serve with additional lime wedges and dressing if desired.


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<3 Sarah