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Pat the shrimp dry and season them with salt, pepper, and paprika.
Set up a breading station with three bowls: one with flour, one with a beaten egg, and one with breadcrumbs.
Dip each shrimp first in flour, then egg, and finally coat with breadcrumbs.
Heat oil in a pan over medium heat. Fry the shrimp in batches until golden and crispy, about 2–3 minutes per side. Drain on paper towels.
Warm the tortillas in a dry skillet or microwave for a few seconds.
Assemble the tacos: place lettuce on each tortilla, top with crispy shrimp, and drizzle with your favorite sauce.
Serve immediately for best texture.
Serving and storage tips:
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