Crispy Shrimp Tacos with Mango Sriracha Sauce
Makes 12.
Note: Panko-crusted, pan-fried shrimp is drizzled with a creamy, fruity and slightly spicy sauce and tucked inside a warm corn tortilla. The result is a tropical taco that will make you feel the sunshine, no matter what the weather is outside. Panko breadcrumbs are bigger and lighter than the traditional breadcrumb. They can be found in the aisle with breadcrumbs. The recipe makes a little extra sauce, which makes a wonderful salad or coleslaw dressing, sandwich spread or sauce for anything from sautéed chicken breast to pork chops. From Meredith Deeds.
Mango Sriracha sauce:
• 1 mango, peeled, seeded and diced
• 2 tbsp. mayonnaise
• 2 tbsp. light sour cream
• 2 tsp. lime juice
• 1 to 2 tbsp. Sriracha sauce
• Pinch of salt
Crispy shrimp:
• 36 medium-sized shrimp
• 1/2 tsp. salt, divided
• 1/4 tsp. freshly ground black pepper
• 1/2 c. flour
• 1 egg
• 1/4 c. low-fat milk
• 3/4 c. panko breadcrumbs (see Note)
• 3 tbsp. vegetable oil, divided
Tacos
• 12 corn tortillas, warmed
• 12 small romaine lettuce leaves
• 12 slices avocado
• Cilantro leaves
• Lime wedges
Directions
In a blender, purée the mango, mayo, sour cream, lime juice, Sriracha and salt until smooth. Set aside.
Lightly season shrimp with 1/4 teaspoon salt and the pepper.
Place the flour in a shallow dish. In another shallow dish, whisk together the egg and milk. Place panko crumbs in another shallow dish. Dredge shrimp in flour mixture; dip in egg/milk mixture. Dredge shrimp in panko crumbs; shake off excess breading.
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp. Season the hot, crispy shrimp with the remaining 1/4 teaspoon of salt.
To assemble tacos: Place one lettuce leaf inside each corn tortilla. Arrange 1 slice of avocado and 3 shrimp on each leaf. Drizzle a tablespoon or two of the mango sauce over each taco and garnish with cilantro leaves. Serve the lime wedges on the side.
Nutrition information per serving:
Calories200Fat10 gSodium296 mg
Carbohydrates22 gSaturated fat2 gCalcium55 mg
Protein8 gCholesterol84 mgDietary fiber3 g
Diabetic exchanges: ½ bread/starch, 1 other carb, 1 lean meat, 1 ½ fat.
