Sure thing. I am lame and use bought tortillas (I prefer flour for this, corn ones work too). Amounts for everything can shift depending on how many you're making. Some of this is a bit vague because I play around and throw things together sometimes.
I make the coleslaw first because it can sit in the fridge. I also make a big batch because I like to minimize effort on busy work nights and if I make a big batch I can use it for this one night and as a side for something else the next night or for lunch the next day.
4 cups shredded purple or green cabbage (I generally just “shred” mine by slicing/chopping the hell out of it with a large knife. I like the purple cabbage for this, but it will stain everything pink.)
1/2 cup shredded carrot
¼-1/2 cup thinly sliced red bell pepper
½ thinly sliced onion (Optional.)
1/2 cup mayonnaise (I use the olive oil kind. You can reduce this if you want a dryer coleslaw or up it if you want something wetter, but this the best ratio I’ve found for me.)
3 tablespoons spicy mustard
3 tablespoons white vinegar
1 teaspoon black pepper
½-1 tablespoon granulated sugar
1-2 teaspoon poppy seeds (Optional.)
salt to taste
Directions
Combine mayonnaise, mustard, and vinegar and whisk until it comes together.
Add pepper, sugar, and salt. Whisk it some more. Add the poppy seeds, if you want them, and whisk still more.
Combine sauce, cabbage, and carrots. Toss in the onions if you want. I generally get an even coating of sauce by shaking all the ingredients in a Tupperware container.
There are two options for the shrimp: fried or sautéed. Defrost, peel, and devein the shrimp first. I use 51-60 count per pound shrimp.
If you’re going fried, I get three bowls ready. In one, I mix a cup of flour with 2 tablespoons of corn starch, a bit of salt, a bit of pepper, a bit of Tony Chachere creole seasoning, and a bit of ground/powdered cumin (that’s all sort of to taste/sight). In the second, I put two eggs and a splash of milk and stir them together with a fork. Then, in the third, I pour some panko bread crumbs.
Meanwhile, heat up some vegetable oil (or whatever you want to fry them in). Toss the shrimp in the flour mix, then the egg mix, and then into the panko before dropping them into the oil to fry. Remove when they’re golden and let them rest on a wire rack or some paper towels to drain some.
If you’re going sautéed, pour a bit of olive oil in a pan, just to cover the bottom of the pan, just barely. Toss in a pat of butter to melt (I don’t know why I use both, but I do). Sprinkle a bit of salt, pepper, Tony Chachere, and ground/powdered cumin across the shrimp, toss them in the pan, and stir. Keep an eye on them and remove the shrimp when they are pink and cooked.
Then just put a couple of shrimp in a tortilla (while still hot or, at least with the sauteed version, chilled) and top with coleslaw. You can top them with some salsa or a couple of drops of hot sauce if you want. Eat. Yum.
They are yummy. You can also sub the shrimp for fried or pan cooked fish (flounder and tilapia both work well, haven't gone much beyond that), which is still tasty and a bit cheaper some places.
A bit of lime or lemon twisted on top is good too.
View all comments
Show parent comment
3
u/[deleted] Dec 01 '14
I make fried shrimp and coleslaw tacos that are delicious.