Sea To It Tacos
1 cup mango, diced
¼ cup red onion, diced
1/2 cup red bell pepper, diced
1 cup pineapple, diced
1/2 cup cilantro, chopped, plus more for topping
1 jalapeno, diced
1 garlic clove, minced
black pepper, to taste,
juice from 1 lime
3 large eggs
1/3 cup flour
3/4 tsp salt
1/2 tsp cayenne pepper
1 14 oz bag Stauffer’s Lemon Snaps, crushed
1/3 cup Panko bread crumbs
24 large shrimp, peeled and deveined
vegetable oil, for frying
12 flour tortillas, warmed
red cabbage, thinly sliced, for topping
cilantro, chopped, for topping
In a bowl add mango, ¼ cup red onion, ½ cup diced bell pepper, pineapple, ½ cup cilantro, jalapeno, 1 minced garlic clove, black pepper to taste and the juice from 1 lime. Mix well and set aside.
In a bowl beat eggs. In another bowl mix together flour, salt and cayenne pepper. In another bowl mix together crushed Stauffer's Lemon Snaps and Panko breadcrumbs.
Dredge shrimp in flour, dip shrimp into eggs, then coat all sides of shrimp with Stauffer's Lemon Snaps mixture..
In a large heavy pot pour in 2 1/2” of vegetable oil. Heat oil to 350 degrees. Working in batches, add shrimp to hot oil. Cooked for 2 minutes or until cooked through. Transfer shrimp to paper towels to drain.
Add equal amounts of shrimp to each tortilla. Then top with cabbage slices and mango mixture. Sprinkle each with chopped cilantro.
Makes 12 tacos.