Bay Winds® Buffalo Shrimp Taco
Bay Winds® Buffalo Shrimp Taco
Directions
- Bring oil for frying to a temperature of 350 degrees.
- In a bowl combine flour and Cajun seasoning blend. Separate into two bowls evenly. In one of the blended flour bowls add in corn meal and mix. Whisk two eggs with water to make egg wash.
- Take shrimp and dredge in seasoned flour mix, then egg wash followed by seasoned flour and corn meal blend. Repeat until all shrimp are breaded.
- Cook shrimp in oil for 1-2 minutes until golden brown then drain and reserve.
- Warm tortillas in a stack of 6 in pre-heated 350-degree oven for 7-8 minutes.
- Toss fried shrimp with buffalo sauce then portion on each tortilla. Top with slaw and crumbled goat cheese and serve.
Ingredients
- 1/2 lb Bay Winds® 31/40 count shrimp, peeled, deveined and tail off.
- 2 cups Roma® All-Purpose Flour
- 1/2 cup West Creek® corn meal
- 2 ea Nature's Best Dairy® Egg(s)
- 1 cup water
- 1 cup West Creek® Buffalo Wing Sauce
- 3 tbsp Magellan® Cajun seasoning
- 4 cups Brilliance® oil, for frying
- 12 ea Contigo® Tortilla(s), Corn 6-inch
- 2 tbsp Roma® Oil, Olive
- 1/2 cup Nature's Best Dairy® Cheese, Goat, crumbled
- 1 cup Peak Fresh Produce® Cabbage Slaw, (see recipe below)
Peak Fresh Produce® Cabbage Slaw
Directions
- Combine all ingredients and refrigerate overnight before use.
Ingredients
- 1 cup Peak Fresh Produce® Cabbage, Red, shredded
- 1 cup Peak Fresh Produce® cabbage green, shredded
- 1 each Peak Fresh Produce® Lime(s), juice only
- 1 tsp West Creek® cider vinegar
- 2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 1 tbsp West Creek® Honey
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
