Cut up avocado, salsa, cilantro, hot suace, sour cream and lime wedges
Instructions
In a shallow bowl, toss the shrimp with the egg white. In a second shallow bowl, combine the flour, cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the shrimp and toss.
Heat the oil in a large skillet over medium-high heat. Working in batches, fry the shrimp until golden, 2 to 3 minutes per side. Serve in the tortillas with the toppings.
Originally Submitted
1/7/2012
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