Crispy Shrimp Tacos are for dinner tonight!
You bake the shrimp to get them nice and crispy and then layer them in your taco with other yummy toppings. Easy and delish!
This recipe serves four.
1 1/2 pounds of peeled and deveined shrimp
2 cups plain breadcrumbs
4 tablespoons chili powder, divided
salt and pepper
1 red onion, chopped
1 (15 oz) can of black beans, drained and rinsed
a pint of cherry tomatoes, halved
1 (8 oz) container of sour cream
8 flour tortillas, warmed
Preheat oven to 400 degrees.
Line a baking sheet with foil (for easy clean up) and lightly spray with Pam. Set aside.
In a bowl, combine your breadcrumbs, 3 tablespoons of chili powder and a big pinch of salt and pepper. Toss your shrimp in the breadcrumb mixture. Lay your shrimp out on the baking sheet (trying not to overlap them).
Bake shrimp about 10 to 12 minutes or until nice and crispy.
Meanwhile, assemble your toppings. To make the sour cream extra special, stir the remaining tablespoon of chili powder into it.
To assemble, take each tortilla and spread guacamole down the center. Next, add your crispy shrimp, chopped red onion, some black beans, a few cherry tomatoes, a squeeze of lemon juice and a dollop of sour cream.
Happy Taco Tuesday!