Crispy Shrimp Tacos

Gather all ingredients and set out a large mixing bowl, a skillet, paper towels, and a plate for the cooked shrimp.

In the bowl, whisk together the corn flour, all‑purpose flour, baking powder, a pinch of salt, and a pinch of black pepper until evenly combined.

Pat the peeled and deveined shrimp dry with paper towels, then add them to the flour mixture, tossing gently until each piece is fully coated.

Heat 2 tbsp of oil in a skillet over medium‑high heat (about 350°F / 350°F) until shimmering but not smoking.

Working in batches, place the coated shrimp in the hot oil, frying for 2–3 minutes per side, or until the coating is golden and the shrimp are opaque throughout.

Transfer the fried shrimp to a plate lined with paper towels to drain excess oil; keep them warm while you finish cooking the remaining batches.

While the shrimp are frying, warm the taco shells according to the package directions—either in a preheated oven at 350°F for 3 minutes or briefly in a dry skillet.

To assemble each taco, place 3–4 shrimp inside a warm shell, top with a generous handful of shredded cabbage, a dollop of sour cream, and a sprinkle of chopped cilantro.

Serve the tacos immediately with lime wedges on the side for squeezing over the top.