These Beef and Popcorn Shrimp Tacos are great for a surf and turf-style dinner! Delicious coleslaw base topped with tender ground beef and then topped with crispy (not deep-fried) popcorn shrimp and then topped again with a simple tomato and red onion salad - all this in a soft shell flour tortilla. It's a handful of deliciousness, for sure!
1poundground beefsee note 1 in notes section below
1/2teaspoonsalt
1/2teaspoonground black pepper
1teaspoonsmoked paprika
1teaspooncumin
1/2teaspoonchili powder
1/2cupmarinara sauce of your choice
For the popcorn shrimp:
30small raw shrimp51/50 per pound - peeled and deveined -makes about 5 popcorn shrimp per taco.
1teaspoonchili powder
1large egg
1/2cupbreadcrumbs of your choice
2tablespoonsolive oil
For the coleslaw:
5oz.red cabbagefinely shredded
1carrotgrated
0.5lb.romaine lettuceabout half of one head - choose the lighter leaf end
1/4teaspoonsalt
1tablespoonmayonnaise
For the salad topping:
1medium red tomatoor about 12 cherry tomatoes - diced
1.5oz.red oniondiced
1/4cupparsleychopped - or cilantro
1/4teaspoonsalt
1tablespoonextra virgin olive oil
Tortillas:
6soft flour tortillas7 inch
Instructions
Cook the beef: Heat one tablespoon of olive oil in a non-stick skillet, over medium-high heat. Add the chopped onion and minced garlic and saute until the onion has softened (about 3-4 minutes). Add ground beef and saute breaking up the beef (about 1 minute), add the seasonings (salt, ground black pepper, smoked paprika, cumin, and chili powder), and the marinara sauce. Cook until the meat has cooked through (the meat is not red or pink inside when you are stirring).
Cook the popcorn shrimp: Beat egg in a small mixing bowl. Place breadcrumbs in a separate mixing bowl. Dry shrimp with a paper towel. Sprinkle both sides of the shrimp with the chili powder and dip each shrimp in the egg and then toss in the breadcrumbs. Heat 2 tablespoons of olive oil in a nonstick pan over medium-high heat. Fry shrimp until golden brown and cooked through (about 1 minute per side).
Make the slaw: In a large mixing bowl combine the shredded red cabbage, diced lettuce, grated carrot, salt, and mayo. Toss well and set aside.
Make the salad topping: In a separate mixing bowl combine the tomato, red onion, parsley, salt and olive oil. Toss well and set aside.
Toast the tortilla: Heat a large pan (no need to grease) over medium-high heat and, once the pan is hot, place the tortilla into the pan and toast for approximately 30 seconds on each side, or until the tortilla has toasted with lightly browned spots. Transfer the tortilla onto a plate and repeat with the remaining tortillas.
Prepare Tacos: Place the slaw in the middle of the tortilla, top with the prepared ground beef, shrimp, and salad topping. Fold the tortilla in half and serve using a taco holder. Serve.
Notes
Use high-quality 80/20 or 90/10 lean-to-fat ratio ground beef. Fresh ingredients will make a big difference in the final taste.
Ensure that the shrimp are thawed, well-drained, and dried with a paper towel before seasoning.
These tacos are best enjoyed fresh and hot, so assemble them just before serving to maintain their deliciousness.