Ingredients:

  • 1 cup Plain Greek Yogurt or Sour Cream
  • 1 packed cup Fresh Cilantro
  • 3 tablespoons Fresh Lime Juice
  • 1 small Garlic Clove, minced
  • 1/4 teaspoon Ground Cumin
  • 1/2 teaspoon Salt
  • 1–2 tablespoons Cold Water (if needed)
  • 1 lb Large Shrimp (21/25 count, peeled and deveined, tails removed)
  • 1/2 cup Buttermilk
  • 1 teaspoon Hot Sauce
  • 1 cup All-Purpose Flour
  • 1/2 cup Cornstarch
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1/4 teaspoon Cayenne Pepper (Optional)
  • Salt & Freshly Ground Black Pepper, to taste
  • Approx. 3 cups Neutral Oil for frying
  • 12–16 Corn Tortillas (6-inch)
  • 3 cups Cabbage Slaw Mix
  • 1/4 cup Cotija Cheese or Feta, crumbled
  • Lime Wedges, for serving

Instructions:

  1. Make the Sauce: Combine all sauce ingredients (yogurt, cilantro, lime juice, garlic, cumin, salt) in a blender. Pulse until smooth. Add water if the sauce is too thick. Chill for at least 20 minutes.
  2. Marinate Shrimp: In Bowl 1, whisk buttermilk and hot sauce. Add shrimp, toss to coat, and let sit for 10 minutes.
  3. Prepare Dry Dredge: In Bowl 2, whisk together flour, cornstarch, paprika, garlic powder, cayenne (if using), salt, and pepper.
  4. Dredge: Working in batches, lift shrimp from buttermilk, letting excess drip off. Thoroughly coat each shrimp in the dry dredge, pressing lightly so the coating adheres well. Set dredged shrimp aside.
  5. Heat the Oil: Pour oil into a heavy-bottomed pot to a depth of about 1.5 inches. Heat oil to 350°F (175°C) using a deep-fry thermometer.
  6. Fry in Batches: Carefully lower shrimp into the hot oil, ensuring not to overcrowd. Fry for 2–3 minutes per side until golden brown and cooked through. Do not overcrowd the pot.
  7. Drain: Remove shrimp immediately with a spider and place them on a wire rack lined with paper towels to drain excess oil. Season lightly with salt immediately upon draining.
  8. Warm Tortillas: Warm tortillas directly over a low gas flame or wrapped in foil in a 300°F (150°C) oven for 5 minutes.
  9. Assemble Tacos: Lay out the tortillas. Layer a small bed of cabbage slaw, top with 3-4 crispy shrimp, drizzle generously with the chilled Cilantro-Lime Sauce, and finish with a sprinkle of Cotija cheese.
  10. Serve immediately with fresh lime wedges.