1 12-countOld El Paso® Crunchy Taco Shellsor flour tortillas
1/2small head cabbageshredded
2carrotsshredded
sweet chili sauce
queso fresco
fresh cilantro
Instructions
Shrimp
Preheat oven to 475°F. Lightly grease a large baking sheet and set aside.
In a large bowl, mix together flour, salt, and pepper. In another shallow bowl, beat egg whites with 2 tablespoons cold water. Place panko in a third shallow bowl. Toss shrimp in flour to coat, shaking off excess. Dip shrimp in egg whites, shake off excess, then toss in panko, shaking off excess. Place about 1 inch apart on prepared baking sheet.
Bake in preheated 475°F oven until shrimp are opaque, about 10 to 15 minutes (depending on size of shrimp) turning shrimp over halfway through cooking time.
Assembly
Mix together shredded cabbage and carrot. In a taco shell, layer cabbage mixture, shrimp, cheese, sweet chili sauce, and cilantro. Serve immediately.