Baha Shrimp Tacos! We have all encountered Tacos at some point of our lives. There are so many versions to choose from whether its beef, chicken or steak. One I want to touch basis with is the Shrimp Taco which is becoming quite common on any menu now a days.
Commonly made with the basic ingredients of your everyday taco or a slaw mixture of a sort. Why settle for a simple Shrimp Taco when you can liven it up with a twist in flavor Baha style? Baha style of cooking is simply a fusion of flavors ranging from sweet and salty to a more zesty hot and spicy profile. Some of the best flavors even incorporate a combination of both. Most importantly you will find it abundant in bold flavors while not overpowering the dish. The flavors are limitless and can be made to be enjoyed even by the pickiest eaters of all.
If you are anything like me, we often look for ways to change a basic recipe and turn it into something bursting with flavor. With our own personal style of cooking, we can challenge ourself to create our own variation. It doesn’t have to be complex but it definitely has to taste good. I’ve tried so many versions of Shrimp Tacos that I’ve recently discovered. The brighter the flavor the happier it made me, the spicier the taste, it was a home run. Here’s my take on Baha Shrimp Tacos my way. Liven up your meal and join me on the other side of just enjoying the flavors of being happy, brighter the Baha way.
Baha Shrimp Tacos
Equipment
- Frying Pan
- Bowls
- Cooking Utensils
Ingredients
Seafood
- 12 Shrimp Jumbo, Raw, Cleaned, Deveined
Bread & Baking
- 2 cups Breadcrumbs Panko
- 4 Tortilla Shells Small/Medium
Baking & Spices
- 1 cup Flour All Purpose
- 1 Salt To Taste
- 1 Pepper To Taste
- 1 Garlic Herb Seasoning No Salt Added
Condiments
- 1 Lime Juice Fresh Squeezed
- ½ cup Mayonnaise
- 1 tsp Honey
- 2 tbsp Sriracha
Refrigerated
- 2 Eggs
Produce
- 1 Hass Avocado
- 2 cups Cabbage Shredded
- ½ Poblano Pepper Sliced thinly
- ½ cup Cilantro Chopped
- ¼ cup Scallions Chopped
Dairy
- ½ cup Sour Cream
Instructions
Prepare Sauce
- Combine Mayo, Sour Cream, Honey, Sriracha, Lime juice and a pinch of Salt & Pepper and Garlic Herb seasoning in a small mixing bowl and put in refrigerator until needed.This is something I just put together based on what I had on hand. You may tweak it to your own taste. If you like it spicier, add some more Sriracha. If you like it more on the sweeter side, add some more honey. Only you would know when it taste perfect… just run with it.
Prepare Assembly Line
- Place Flour, Whisked Eggs & Panko Bread Crumbs in three separate bowls.
Prepare Shrimp
- Be sure to pat your Shrimp dry before beginning to assemble.Dredge Shrimp in Flour, then Egg than Panko Bread Crumbs being sure to press Panko onto Shrimp to thoroughly coat and also so it sticks to it.Set aside on a plate.Continue until all the Shrimp are prepared and completed.Place in freezer for a few minutes while you move on to the next step.
Prepare Slaw
- In a small bowl, place shredded Cabbage, Poblano Peppers & 1 tablespoon of sauce created earlier and mix thoroughly. Set aside or put in refrigerator until it is needed.
Cooking Instructions
- Remove Shrimp from freezer. Heat just enough oil of your choice in a frying pan on medium to begin frying Shrimp. Your oil is ready when you sprinkle a piece of Panko breading and it begins to sizzle.Fry Shrimp for 3-4 minutes on each side until golden brown. Be careful not to overcook Shrimp. No one likes a tough and chewy Shrimp!Remove and set aside on paper towel lined plate to catch any oil drippings.
Assembling Tacos
- Warm your Tortilla Shells either by microwaving them for 10 seconds or so or if you rather use the oven, knock yourself out.Spoon a spoonful of Slaw Mixture on bottom of Tortilla Shell.Add three Panko Crusted Shrimp on top of Slaw Mixture.Garnish with Cilantro, sliced Avocado, Scallions and of squeeze of Lime juice.Drizzle prepared Sauce over the top.Continue until all are prepared and plate them with your favorite sides and enjoy!
