*small corn tortillas can be doubled for each taco if desired
Cilantro Lime Slaw
2 cups cabbage shredded
3 tablespoons Mayonnaise
1 lime juiced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon cilantro chopped
Toppings
Guacamole Salsa
Cotija Cheese
Chopped Onion
Pico de Gallo
Sliced Radishes
Directions
Prepare shrimp according to fish fry mix box directions.
Heat a large skillet on medium heat and pour 1 inch of oil into the pan. Place the shrimp into the hot oil and cook about 2-3 minutes then flip and cook another 2-3 minutes. Transfer to a paper towel.
In a medium bowl whisk the mayo, lime juice and salt and pepper until combined. Add shredded cabbage and cilantro and toss until mixed well.
Spoon some slaw into the tortillas, followed by 4-5 shrimp (depending on size) and top with a drizzle of guacamole salsa, cheese, or your favorite toppings if desired.
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Crispy Fried Shrimp Tacos
By Terrie Lewis | January 01, 2025
Prep: 20 min, Cook: 10-12 min
6 Servings
Ingredients
1 lb shrimp peeled and deveined
1 Box Fish Fry Mix
6-8 small corn or flour tortillas*
vegetable oil for frying
*small corn tortillas can be doubled for each taco if desired
Cilantro Lime Slaw
2 cups cabbage shredded
3 tablespoons Mayonnaise
1 lime juiced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon cilantro chopped
Toppings
Guacamole Salsa
Cotija Cheese
Chopped Onion
Pico de Gallo
Sliced Radishes
Directions
Prepare shrimp according to fish fry mix box directions.
Heat a large skillet on medium heat and pour 1 inch of oil into the pan. Place the shrimp into the hot oil and cook about 2-3 minutes then flip and cook another 2-3 minutes. Transfer to a paper towel.
In a medium bowl whisk the mayo, lime juice and salt and pepper until combined. Add shredded cabbage and cilantro and toss until mixed well.
Spoon some slaw into the tortillas, followed by 4-5 shrimp (depending on size) and top with a drizzle of guacamole salsa, cheese, or your favorite toppings if desired.
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