Crispy Shrimp Tacos with Mango Coleslaw & Chipotle Crema Recipe
These Crispy Shrimp Tacos with Mango Coleslaw & Chipotle Crema are the perfect blend of crunchy, sweet, and spicy flavors. Ready in just 35 minutes, this easy lunch recipe brings a tropical twist to your taco night with fresh mango slaw and a smoky chipotle crema.
Servings: 4 servings
Calories: 420kcal
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup buttermilk
- 1 large egg
- 1 cup panko breadcrumbs
- 2 tbsp vegetable oil, for frying
- 8 small corn tortillas
- 1 medium mango, peeled and julienned
- 2 cups shredded green cabbage
- ¼ cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp honey
- ½ tsp salt
- ½ cup sour cream
- 1 tbsp adobo sauce from canned chipotle peppers
- 1 tsp lime zest
- 1 clove garlic, minced
Instructions
- Prep the Shrimp: In a medium bowl, whisk together the buttermilk and egg. In another bowl, combine the flour, smoked paprika, garlic powder, salt, and black pepper. In a third bowl, place the panko breadcrumbs.
- Dip each shrimp into the flour mixture, shaking off any excess. Then dip into the buttermilk mixture, allowing any excess to drip off. Finally, coat the shrimp in the panko breadcrumbs, pressing gently to adhere. Place the breaded shrimp on a plate and set aside.
- Fry the Shrimp: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and crispy. Transfer the shrimp to a paper towel-lined plate to drain excess oil.
- Make the Mango Coleslaw: In a large bowl, combine the julienned mango, shredded green cabbage, chopped cilantro, lime juice, honey, and salt. Toss gently to mix well. Set aside.
- Make the Chipotle Crema: In a small bowl, mix together the sour cream, adobo sauce, lime zest, and minced garlic until smooth. Set aside.
- Warm the Tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side, or until soft and pliable. Keep them wrapped in a clean kitchen towel to stay warm.
- Assemble the Tacos: Spread a spoonful of chipotle crema on each tortilla. Add 2-3 crispy shrimp, then top with a generous helping of mango coleslaw. Serve immediately.
Notes
Pro Tips: For extra crispy shrimp, ensure the oil is hot before frying. Use ripe but firm mangoes for the slaw to keep it fresh and crunchy. If you prefer less heat, reduce the chipotle pepper in the crema. Warm the tortillas on a dry skillet for 30 seconds per side to enhance their flavor.Storage: Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp in a skillet for best results.Variations: Swap shrimp for grilled fish or chicken. For a vegan option, use crispy tofu or jackfruit. Add avocado slices or pickled red onions for extra freshness.