Styling Kari Wardrop. Photography Jerry Grajewski.

Styling Kari Wardrop. Photography Jerry Grajewski.

Shrimp taco with avocado and mango1
  • Serves 8-10.Servings


  • 24 (31-40 count) shrimp, peeled and deveined 

  • 1/2 cup all-purpose flour

  • 2 eggs, lightly beaten

  • 1 cup panko (Japanese breadcrumbs)

  • Canola oil, for frying

  • Coarse salt, to season

  • Sliced mango and avocado, to garnish 

  • 10 corn tortillas


  • 1/2 head cabbage, thinly sliced 1 large carrot, grated

  • 1 large carrot

  • 2 green onions, thinly sliced

  • 1/2 cup mayonnaise

  • 1 tablespoon sour cream

  • 1 tablespoon honey

  • Juice of 1/2 lime

  • 1/2 teaspoon ground cumin

  • Coarse salt and ground pepper, to season


In large bowl place all coleslaw dressing ingredients except cabbage, carrots and green onion, whisk to combine. Add remaining ingredients and toss. Cover and refrigerate for few hours or overnight before serving.

For shrimp, in shallow dish place flour. In second shallow dish place eggs. In third shallow dish place panko. Coat shrimp first in flour, then egg, then panko. Lay on parchment lined tray and refrigerate until ready to fry. In hot skillet with a few tablespoons of canola oil, fry shrimp in batches, draining on paper towel. Immediately season shrimp with salt.

To assemble tacos, on each tortilla layer shrimp, coleslaw, mango and avocado.