Fried Shrimp Tacos


How much I love and miss real tacos, especially my favourite ones: Street Tacos! There's a really popular place in the city I was born that is famous for its shrimp tacos. The first time I tried them, I didn't love them because I was not so used to the idea of seafood inside a taco (And also because I'm not the biggest fan of seafood).  The thing is, I gave it a second try, and then a third one… and now these are one of my favourite ones.

The original recipe of these tacos is with corn tortillas (And personally, I suggest them too), but here in Germany they're so hard to get. There's a latin-speciality store near by where sometimes I find traditional mexican tortillas, but only the flour ones. I'll always go for the corn tortillas in this recipe because the shrimps inside the taco are fried, and flour tortillas are usually a little bit thicker and heavier than the corn ones, so it's too dense. So, in this case I used the flour ones, but the result still was delicious!

Usually I accompany these tacos with a creamy chipotle pepper salsa, but you can have them with any other you like. I suggest a creamy one, because the fried shrimps are not too juicy so the taco might feel a little bit dry.

For the batter I used a simple method with flour, buttermilk and eggs, but I decided to add a little bit of Panko for that extra crunchiness. (In case you don't know it, Panko is the japanese-flaky version of bread crumbs and it's way crunchier).

Instead of deep-frying the shrimps, I preferred to use a pan with a little bit of oil and cook them from both sides. I know it's easier and more practical to deep-fry them but I tried to keep it 'the healthiest way I could' (...Aaaand that would be not to fry them at all haha).

I finished my tacos with some slices of fresh avocado, Pico de Gallo, sweet pepper slices and the creamy salsa. Anyway, I hope you enjoy this recipe and give it a try! ;)


Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 6 big tacos

For the Fried Shrimps

18  medium shrimps
1  cup buttermilk
2  eggs
1  cup flour
1  tbs salt
1  tbs ground black pepper
1  tsp chilli powder
3/4  cup panko or bread crumbs

For the Creamy Chipotle Salsa

250 g.  sour cream
1  tbs chipotle pepper concentrate or salsa
1  tsp salt
1  tsp ground black pepper

For the Pico de Gallo

1  medium onion
1  small red tomato
1  jalapeño pepper (without seeds and veins)
1  tsp salt
1  tsp ground black pepper
Lime or lemon

Other ingredients

6  medium/large corn or flour tortillas
3/4  cup shredded cheese (Monterrey Jack, Gouda…)
1  ripped acovado
Slices of sweet peppers (for flavour and decoration)
Lime or lemon

  1. In a bowl, place the flour, salt, pepper, chilli powder and stir. In another bowl, add the eggs and the buttermilk, mix until even. Start dipping the medium shrimps first in the buttermilk mixture and then in the flour. After covering them completely with the flour, dip them once again in the buttermilk mixture and then cover them with the panko or breadcrumbs.
  2. On a frying pan place enough oil to cover completely the surface and a little bit more. Start frying the shrimps on medium-high heat for 2-3 minutes per side. When done, place them on a napkin platter so the extra fat goes out.
  3. On a pan, start heating the tortillas on medium heat, about 1 minute per side. Start adding a generous amount of the shredded cheese, meanwhile the tortilla is on the pan so it melts. Take the tortilla out of the heat and add 3 fried shrimps on it.
  4. To the open taco, add avocado and sweet pepper slices, pico de gallo, a spoon of the creamy salsa and lime to taste.
  5. Enjoy!
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  1. Willkommen in der Bloggerwelt. Dein Essen sieht sooo lecker aus, ich libe es! XO Martina

    1. Dankeschön Liebe Martina!! Kuss!! :)

  2. Liebe Mariana!
    Vor einigen Jahren habe ich mit meiner großen Tochter einen mexikanisch Kochkurs in der VHS Wiener Neustadt gemacht und freue mich jetzt deine Rezepte hier zu finden. Vor allem hat Dulce Maria original Zutaten aus einem Spezial Supermarkt aus Wien verwendet und ich freue mich sehr, dass du Zutaten verwendest, die ich auch hier in Österreich in einem gut sortierten Supermarkt bekomme ;)! Ich werde auch meiner Tochter Leena deinen link schicken, wenn das Essen nicht so scharf ist, schmeckt es auch der kleinen Emma...
    Liebe Grüße

    1. Liebe Michi, vielen Dank für deinen lieben Post! Es freut mich zu hören, dass dir die mexikanische Küche gefällt. Es ist wirklich schwer die richtigen Zutaten zu finden, aber ich gebe mir Mühe so authentisch wie möglich zu kochen. Ich hoffe dass dir und deiner Tochter mein Blog gefällt!
      Liebe Grüße!
      Mariana :-)

  3. Ay Mariana! Felicidades en el blog! Esta super padre!! Aquí te estaré visitando seguido jaja :D Un abrazo!!

    1. Karen! Voy viendo tu comentario! Que linda, espero que te gusten mis recetas! Te mando un besote :)

  4. Liebe Mariana,
    Es freut mich sehr dass Du jetzt diesen Blog eröffnet hast. Meine Tochter hat einige mexikanische Freunde und war auch in Mexico, wir lieben einige Gerichte aus Deinem Heimatland und freuen uns dass wir vielleicht jetzt viele neue Rezepte finden werden -
    liebe Grüße

    1. Liebe Hanna, danke für deinen netten Post! Es freut mich das dir mein Blog gefällt. Neue Rezepte kommen bald! Ich hoffe deiner Tochter hat Mexiko gefallen!
      Liebe Grüße,