Crispy Fried Shrimp Tacos with Chipotle Lime Crema
Tacos are a universally loved food, and for good reason! They’re customizable, portable, and bursting with flavor. While classic ground beef tacos are always a hit, sometimes you crave something a little more… elevated. Enter: Fried Shrimp Tacos with Chipotle Lime Crema. These tacos are a delightful combination of crispy, savory shrimp, refreshing slaw, and a creamy, smoky sauce that will have you reaching for seconds (and thirds!).
This recipe offers a satisfying textural contrast – the satisfying crunch of the fried shrimp against the soft tortillas and the cool, crisp slaw. The chipotle lime crema adds a layer of complexity, balancing the richness of the shrimp with its tangy, smoky notes. It’s a fiesta in your mouth!
## Why This Recipe Works
* **Crispy Shrimp:** The double dredging technique (flour, egg, panko) ensures that the shrimp are perfectly crispy and golden brown. The panko breadcrumbs provide a superior crunch compared to regular breadcrumbs.
* **Flavorful Shrimp:** Seasoning the shrimp with spices like chili powder, cumin, and garlic powder adds depth and complexity to the flavor profile.
* **Balanced Slaw:** A simple slaw made with cabbage, carrots, and a light vinaigrette provides a refreshing counterpoint to the rich shrimp and crema. You can use pre-shredded coleslaw mix to save time, but freshly shredded cabbage will always taste better.
* **Chipotle Lime Crema:** This creamy sauce is the star of the show! The chipotle peppers in adobo sauce add a smoky heat that’s perfectly balanced by the lime juice and sour cream (or Greek yogurt for a lighter option).
* **Customizable:** The beauty of tacos is that they’re incredibly customizable. Feel free to adjust the spice levels, add or subtract toppings, and use your favorite tortillas.
## Ingredients You’ll Need
**For the Fried Shrimp:**
* 1 pound large shrimp, peeled and deveined (tail on or off, your preference)
* 1/2 cup all-purpose flour
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 2 large eggs, beaten
* 1 cup panko breadcrumbs
* Vegetable oil, for frying
**For the Chipotle Lime Crema:**
* 1/2 cup sour cream (or Greek yogurt)
* 2 tablespoons mayonnaise
* 1-2 chipotle peppers in adobo sauce, minced (adjust to your spice preference)
* 1 tablespoon adobo sauce (from the can of chipotle peppers)
* 1 tablespoon lime juice
* 1/4 teaspoon garlic powder
* Salt and pepper to taste
**For the Slaw:**
* 3 cups shredded cabbage (green or red, or a mix)
* 1/2 cup shredded carrots
* 1/4 cup chopped cilantro
* 2 tablespoons lime juice
* 1 tablespoon olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
**For the Tacos:**
* 12 small corn or flour tortillas
* Optional toppings: avocado slices, crumbled cotija cheese, pickled onions, hot sauce
## Equipment You’ll Need
* 3 shallow dishes (for dredging)
* Large skillet or Dutch oven
* Slotted spoon or spider strainer
* Mixing bowls
* Whisk
* Cutting board
* Knife
* Paper towels
## Step-by-Step Instructions
**Step 1: Prepare the Shrimp**
1. Pat the shrimp dry with paper towels. This will help the breading adhere better.
2. In a shallow dish, combine the flour, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
3. In a second shallow dish, beat the eggs.
4. In a third shallow dish, place the panko breadcrumbs.
5. Dredge each shrimp in the flour mixture, shaking off any excess.
6. Dip the shrimp in the beaten eggs, making sure it’s fully coated.
7. Finally, dredge the shrimp in the panko breadcrumbs, pressing gently to ensure they adhere.
8. Place the breaded shrimp on a plate or baking sheet.
**Step 2: Make the Chipotle Lime Crema**
1. In a medium bowl, combine the sour cream (or Greek yogurt), mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and garlic powder.
2. Whisk until smooth and creamy.
3. Taste and adjust seasonings as needed. Add more lime juice for tanginess, more chipotle for heat, or salt and pepper to taste.
4. Cover and refrigerate until ready to use. This allows the flavors to meld together.
**Step 3: Prepare the Slaw**
1. In a medium bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the slaw and toss to combine. Be careful not to overdress the slaw, as it can become soggy. You can always add more dressing later if needed.
4. Refrigerate the slaw until ready to use.
**Step 4: Fry the Shrimp**
1. Pour about 1 inch of vegetable oil into a large skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a deep-fry thermometer to monitor the temperature.
2. Carefully add the breaded shrimp to the hot oil in a single layer. Do not overcrowd the skillet, as this will lower the oil temperature and result in soggy shrimp.
3. Fry the shrimp for 2-3 minutes per side, or until golden brown and cooked through. The shrimp should be opaque and firm to the touch.
4. Remove the shrimp from the oil with a slotted spoon or spider strainer and place them on a plate lined with paper towels to drain excess oil.
**Step 5: Warm the Tortillas**
1. Warm the tortillas according to package instructions. You can warm them in a dry skillet over medium heat, in the microwave, or in the oven.
2. To warm them in a skillet, heat each tortilla for about 30 seconds per side, or until softened and pliable.
3. To warm them in the microwave, wrap the tortillas in a damp paper towel and microwave for 30-60 seconds.
4. To warm them in the oven, wrap the tortillas in foil and bake at 350°F (175°C) for 10-15 minutes.
**Step 6: Assemble the Tacos**
1. Lay out the warmed tortillas.
2. Spoon a generous amount of slaw onto each tortilla.
3. Top with 2-3 fried shrimp.
4. Drizzle with chipotle lime crema.
5. Add any optional toppings you desire, such as avocado slices, crumbled cotija cheese, pickled onions, or hot sauce.
6. Serve immediately and enjoy!
## Tips for the Best Fried Shrimp Tacos
* **Don’t Overcrowd the Skillet:** Overcrowding the skillet will lower the oil temperature and result in soggy shrimp. Fry the shrimp in batches.
* **Use Fresh Oil:** Fresh oil will give you the best results. If the oil is old or used, it can impart a bad flavor to the shrimp.
* **Don’t Overcook the Shrimp:** Overcooked shrimp will be tough and rubbery. Cook them just until they are opaque and firm to the touch.
* **Make the Crema Ahead of Time:** Making the chipotle lime crema ahead of time allows the flavors to meld together and intensify.
* **Warm the Tortillas Properly:** Warming the tortillas makes them more pliable and prevents them from tearing when you fill them.
* **Customize Your Toppings:** Get creative with your toppings! Try adding grilled corn, black beans, pico de gallo, or your favorite salsa.
* **Spice Level:** Adjust the amount of chipotle peppers to control the heat level of the crema. Start with one pepper and add more to taste.
* **Serving Suggestions:** Serve these tacos with a side of Mexican rice, black beans, or a simple salad.
* **Optional Additions to Slaw:** Red onion thinly sliced can add another layer of flavor to the slaw
* **Alternative to Frying:** Although it wont be “fried” you can also bake the breaded shrimp for a slightly healthier option. Bake at 400F for about 12-15 minutes or until golden and crispy.
## Variations and Substitutions
* **Grilled Shrimp Tacos:** If you prefer a healthier option, you can grill the shrimp instead of frying them. Marinate the shrimp in lime juice, garlic, and chili powder before grilling.
* **Blackened Shrimp Tacos:** For a spicier flavor, use a blackening seasoning on the shrimp before cooking.
* **Spicy Mayo:** If you don’t have chipotle peppers, you can substitute with sriracha or your favorite hot sauce in the mayo.
* **Different Crema:** Try making a cilantro lime crema or an avocado crema instead of the chipotle lime crema.
* **Different Slaw:** Experiment with different types of cabbage, such as Napa cabbage or savoy cabbage. You can also add other vegetables to the slaw, such as bell peppers or jicama.
* **Lettuce Wraps:** For a low-carb option, serve the shrimp, slaw, and crema in lettuce wraps instead of tortillas.
## Make Ahead Instructions
* The chipotle lime crema can be made up to 3 days in advance and stored in the refrigerator.
* The slaw can be made up to 1 day in advance and stored in the refrigerator. However, it’s best to add the dressing just before serving to prevent it from becoming soggy.
* The shrimp can be breaded ahead of time and stored in the refrigerator for up to 2 hours. However, it’s best to fry the shrimp just before serving for the best texture.
## Storage Instructions
* Leftover fried shrimp tacos can be stored in the refrigerator for up to 2 days. However, the shrimp will lose its crispness over time.
* It’s best to store the shrimp, slaw, and crema separately to prevent the tacos from becoming soggy.
* Reheat the shrimp in a skillet or oven until heated through. Avoid microwaving the shrimp, as this will make them rubbery.
## Nutritional Information (Approximate, per taco)
* Calories: 350-450
* Protein: 20-25g
* Fat: 20-30g
* Carbohydrates: 20-30g
*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.* This can be adjusted by opting for low fat options such as fat free greek yogurt or reducing the oil used in the frying process. Also consider the size of the tortilla, the type of tortilla (flour vs. corn) and amount of toppings.
## Serving Suggestions
These Crispy Fried Shrimp Tacos are perfect for a casual weeknight dinner, a weekend fiesta, or a summer barbecue. Serve them with a side of Mexican rice, black beans, or a fresh salad. They’re also great for parties and gatherings, as they can be easily customized to suit different tastes.
**Enjoy your delicious homemade Crispy Fried Shrimp Tacos with Chipotle Lime Crema!** This recipe is sure to become a new family favorite.