Buttermilk Fried Shrimp Tacos with Mango Salsa
Servings 4 people
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