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Buttermilk Fried Shrimp Tacos with Mango Salsa

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people


  • 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


  • 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