INGREDIENTS
Spice Mixture:
1/3 cup sugar
3 TBSP. packed brown sugar
2 TBSP. flour
2 TBSP. plain breadcrumbs
1/2 tsp. ground allspice
1/2 tsp. black pepper
1/2 tsp. ground red pepper
1/4 tsp. garlic powder
1/4 tsp. ground ginger
For Shrimp:
1/4 cup unsalted butter
1 lb. uncooked medium shrimp
For Sauce:
1/2 cup sour cream
1 TBSP. lime juice
2 tsp. chopped fresh cilantro
1/2 tsp. chili powder
16 (6 in.) corn tortillas, warmed
2 cups coleslaw mix
DIRECTIONS
Heat oven to 500 degrees.
Line a baking sheet with aluminum foil; set aside.
Combine all spice mixture ingredients in small bowl.
Dip shrimp in butter then in spice mixture.
Place on baking sheet and bake for 5 to 6 minutes or until shrimp are pink and coating is bubbly.
Combine all sauce ingredients in small bowl.
Top each taco with baked shrimp and coleslaw mix; drizzle sauce over all.
Serves 8.
