Zesty Lemon Buffalo Shrimp Tacos
Ingredients
For the shrimp:
300 g raw peeled shrimp (medium or large)
60 g all-purpose flour
1 egg, beaten
80 g panko or breadcrumbs
1/2 tsp garlic powder
Salt & pepper to taste
Oil for shallow frying
Buffalo coating:
3 tbsp Saus.Guru Buffalo Zesty Lemon
1 tbsp melted butter or neutral oil
Optional: zest of 1/2 lemon for extra zing
Slaw:
1/4 red cabbage, finely shredded
1 carrot, grated
1 tbsp vegan or regular mayo, use our Baguette Spread for an extra kick of flavor
1 tsp apple cider vinegar or lime juice
Pinch of salt
Taco assembly:
6 small soft corn or flour tortillas
1 avocado, sliced or mashed
Fresh coriander (cilantro)
Pickled red onions or jalapeños (optional)
Lime wedges, to serve
Instructions
- Prepare the slaw
Mix cabbage, carrot, mayo, vinegar, and salt in a bowl. Let it sit in the fridge to absorb flavor. - Bread the shrimp
Pat shrimp dry. Dip each one in flour, then egg, then panko mixed with garlic powder, salt & pepper. - Fry until golden
Heat oil in a pan and fry shrimp in batches for 2–3 minutes per side, until crispy and golden. Drain on paper towels. - Buffalo it up
Gently warm the Buffalo Zesty Lemon sauce with melted butter and lemon zest. Toss crispy shrimp in the sauce just before assembling. - Build your tacos
Warm the tortillas, then layer with: A spoonful of slaw, Buffalo shrimp, Avocado, Pickled onions, Fresh herbs - Finish & serve
Squeeze fresh lime over the top and serve immediately!
