These buttermilk fried shrimp tacos with mango salsa are everything you never knew you needed in a taco. They are crispy and bursting with flavor like you wouldn’t believe. I like a traditional taco like the next person but sometimes I crave a good shrimp taco.
I decided to marinate my shrimp in buttermilk to add to the tenderness and season them with my Brown Girl Spice Greek seasoning. The flavor was explosive! I loved how bright and fresh in flavor the tacos were and the shrimp of course was good enough to eat on its own.
I opted for store-bought mango salsa but feel free to make it fresh if you want. This time of year the grocery store has so many interesting salsa blends made fresh in the produce section from peach to mango. I decided to pick up the mango one and give it a try. It was so good and I was actually mad I didn’t have any tortilla chips for dipping because it was that yummy!
Be sure not to skip squeezing the fresh lime all over the tacos before you take a bite, it brightens up the tacos and cuts right through that crispy panko crust on the shrimp–ugh so yummy, I can taste it now!
Ok, I think I’ve talked enough here, let’s jump right into the recipe.
Oh, before i forget, you can find the street size taco here and the queso sauce I used here.
Buttermilk Fried Shrimp Tacos with Mango Salsa
Ingredients
- 1/2 lb large to jumbo shrimp, peeled, deveined with tails removed
- 1 tsp Brown Girl Spice Greek Seasoning
- 1 1/2 cup buttermilk
- 1 cup panko breadcrumbs
- 1 cup flour
- 1 large egg
- Canola oil for frying
- 1 lime cut into wedges to serve
- fresh parsley, chopped to serve
- salt and pepper to taste
- Store bought mango salsa as much or as little as you like
- Old El Paso Sauce Creamy Queso to serve
- Mission street taco tortillas
Instructions
- In a bowl, add shrimp, buttermilk and Brown Girl Spice Greek seasoning plus salt and pepper to taste. Mix to combine and set aside
- On a plate, add panko breadcrumbs, flour and more Brown Girl Spice Greek seasoning to taste and set aside
- In a bowl, beat one large egg
- Take shrimp, dip it in egg bath and then in panko mixture and coat well on both sides
- Place shrimp on a wire rack until you have breaded them all
- In a skillet, heat enouogh oil to cover the bottom of the skillet (you want a shallow fry)
- Fry shrimp on each side for 2 minutes ensuring you're not crowding the pan
- Remove shrimp and drain on wire rack to ensure optimal crispiness
- Prepare street size soft tortilla according to package instructions
- Assemble taco by first placing soft taco shell on a plate followed by 2 to 3 shrimp
- Top shrimp with mango salsa, fresh parsley and queso
- Squeeze fresh lime juice over tacos before serving and enjoy
P.S. Check out my last recipe here.
