Sweet & Spicy Shrimp Tacos

Recipe adapted from Land O Lakes

SPICE MIXTURE:

1/3 cup sugar

3 tbls firmly packed brown sugar

2 tbls all-purpose flour (AP Flour)

2 Tbls bread crumbs (panko would work well here)

½ tsp allspice

½ tsp coarse ground black pepper

½ tsp ground red pepper flakes

½ tsp garlic powder

¼ tsp ground ginger

SHRIMP

¼ cup butter- melted

16 oz fresh shelled & deveined shrimp U 25 (medium) (that means there are approximately 25 shrimp in a pound) 16 oz of uncooked frozen medium shrimp-thawed.

SAUCE:

½ cup sour cream

1 Tbl lime juice

2 tsp fresh cilantro-chopped

½ tsp chili powder

16 (6”) corn tortillas-warmed

2 cups coleslaw mix

NOTE: can use diced cooked chicken breast to replace shrimp.

DIRECTIONS:

Heat oven to 500⁰. Line a baking sheet with aluminum foil; set aside.

Combine all the spice mixture ingredients in a small bowl. Dip the shrimp in melted butter then into the spice mix. Place spiced shrimp onto the prepared baking sheet. Bake the spiced shrimp for 5-6 minutes or until shrimp are pink and coating is bubbly.

In another bowl combine all the sauce ingredients.

To assemble tacos, stack the warmed tortillas onto individual serving plates. Top with 1/8 baked shrimp and ¼ cup coleslaw mix. Drizzle with sauce. Have chopped chives, diced tomatoes and extra sauce to drizzle on tacos.

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