Fuzzy's Copycat Shrimp Tacos

Hello everyone! I want to post about the dinner we had Sunday night. It is possibly my favorite meal ever. I believe I referenced in earlier posts my inspiration for these tacos is the beloved Fuzzy's Taco Shop in my hometown. I pretty much used the same recipe for these tacos as I had for the fish tacos. I did make a garlic aioli sauce for a topping, instead of using the Green Goddess dressing on the slaw. I also added panko breadcrumbs to the fish fry breading mix.

The shrimp only take 3-4 minutes to cook! 

This is how I steam my corn tortillas. 

Finished product! Shrimp tacos with roasted sweet and white potatoes garnished with cucumbers!

Fiesta Feast!

Garlic Aioli sauce recipe:

•  2 garlic cloves minced
• 1 Tbsp. butter
• 1 cup mayonnaise
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder 

Mince 2 cloves of garlic and saute in 1 Tbsp. of butter on med-low heat for 3 min or until lightly browned. Add garlic/butter to 1 cup of regular mayonnaise. Then salt, pepper, and garlic powder to taste. Let it chill in the fridge for at least 30 minutes.

Recipe for Shrimp Tacos: 

• 1 lb of fresh shrimp- I had to peel and devein the shrimp
• 1 /2 packet of fish fry and 1/4 c Panko bread crumbs
• 1 egg + splash of milk beaten
• seasonings: salt, pepper, garlic powder, onion powder, hot sauce
• 12 thin corn tortillas
• cabbage or coleslaw mix
• grated cheddar cheese for topping
• cilantro for topping
• lime wedge for garnish
• oil for cooking (I used olive oil)

Peel and devein the shrimp, then rinse off with cold water, put shrimp in fridge until ready for breading. Chop 1 cup of cabbage, place in fridge. Beat egg, milk, and seasonings in a bowl, set aside for breading. Mix fish fry mix and panko bread crumbs in bowl and set aside. Get shrimp out and place 3 or 4 shrimp at a time in the egg wash mixture, then place shrimp in breading, evenly coating with mixture. Set on plate and repeat until finished with all shrimp. While you are finishing breading the last few shrimp, put 1/4" of olive oil in a pan and put the stove on medium heat. When the oil is hot, add the shrimp. I cooked about 10 shrimp in the pan at a time. Cook each side for about 2 minutes, watching closely so the shrimp do not overcook and get too brown. The shrimp should be a nice golden-brown. After shrimp are cooked, place foil over a pot with 2" of water and boil. Cut slits in the foil so steam rises all over the surface and place 2 or 3 tortillas on at a time, flipping over after about 20 seconds on each side. Get your nicely steamed tortillas, hot shrimp, cabbage, cheese, and garlic sauce out of the fridge. Enjoy your shrimp tacos with endless toppings! 

Recipe for Roasted Potatoes:

• 3 small Russet potatoes
• 1 large sweet potato
• 2 Tbsp. olive oil
• 1 tsp. seasoned salt
• 1/2 tsp. black pepper

Dice the potatoes into 1" quarters, in large bowl mix potatoes, olive oil, and seasonings. Hand toss and place onto a baking pan. Bake at 400 degrees for 35 minutes. Bake longer if necessary. I like to use parchment paper underneath these little joyous nuggets of flavor-it makes cleaning up so much easier!

Mountain Man in his natural habitat. 

**Mountain Man had a couple of suggestions after we ate: he suggested I mix the freshly chopped cabbage with the garlic sauce to create a garlicky slaw. Another suggestion he had was to bread the shrimp in Panko crumbs alone, not with the fish fry. It will probably have a lighter crunch and taste.** 

Enjoy y'all! 

Dakota Darling