Description
Crispy shrimp tacos with a cayenne flour coating, served in warm corn tortillas and topped with fresh peach salsa. Crunchy shrimp, cold sweet salsa, lime and jalapeno.
Ingredients
Units
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 8 small corn tortillas
- 1 cup diced peaches
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and minced
- Juice of 1 lime
Instructions
- In a bowl, mix flour, cayenne pepper, salt, and pepper.
- Dredge shrimp in the flour mixture until well coated.
- Heat vegetable oil in a pan over medium-high heat.
- Fry shrimp until golden and crispy, about 2-3 minutes per side.
- In a separate bowl, combine peaches, cilantro, red onion, jalapeño, and lime juice to make the salsa.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by placing crispy shrimp on tortillas and topping with peach salsa.
Notes
For a milder salsa, remove the seeds from the jalapeño. Substitute small strips of white flaky fish if preferred. Store leftover salsa in an airtight container in the refrigerator for up to 2 days. Serve tacos immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 8
- Sodium: 600
- Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 150 mg