These crispy shrimp tacos are perfect for a casual summertime dinner party, or just for a fun family meal. They are really quick to prepare and once the slaw is made and the shrimp are cooked you can just lay out all the components so that people can assemble the tacos themselves. Don’t be put off by the long ingredients list, they really are easy to make!

I’m of the opinion that most things taste better when they are coated in breadcrumbs and deep fried; especially shrimp. I cannot resist deep fried shrimp! And if you stick that deep fried shrimp in a soft corn tortilla with some crunchy, spicy slaw, avocado and salty feta cheese, well then I am in heaven; which is what these tacos are – heavenly!

I think that they are best served accompanied by margaritas, or failing that a nice cold beer, for a truly perfect summer meal.

Here’s what you’ll need:

Serves 6.

Slaw:

• 4 cups finely shredded red cabbage
• 1 1/2 cups grated carrots
• 1 small red bell pepper, de-seeded and very finely diced
• 1 cup canned sweetcorn, drained
• 1 red chilli, de-seeded and finely chopped
• 2 scallions, thinly sliced
• small handful fresh cilantro, finely chopped
• 1 tsp chipotle chilli paste (or more to taste)
• juice 1/2 lime
• 5 Tbsp mayonnaise
• salt and pepper

Crispy Shrimp:

• 1 lb peeled and deveined shrimp
• 1 1/2 cups dry breadcrumbs (such as panko)
• 1 cup all purpose flour
• 2 large eggs
• 2 tsp cajun seasoning
• salt and pepper
• vegetable oil for frying

To Serve:

• 12 small corn tortillas
• finely shredded lettuce
• sliced avocado
• pickled jalapeños
• 7oz crumbled feta cheese
• slices of lime

1.To make the slaw, place all of the ingredients in a large bowl and toss together; add more chipotle paste as needed and salt and pepper to taste. Cover and set aside in the fridge (can be made up to a couple of hours in advance).

2.For the crispy shrimp, place the breadcrumbs in a wide bowl, crack the eggs into another wide bowl and beat with a pinch of salt; place the flour in a third bowl and mix in the cajun seasoning and some salt and pepper.

3.Half fill a deep pan with vegetable oil and heat to 370°F; or if you don’t have a thermometer then until a cube of bread sizzles when it is dropped into the oil.

4.Toss the shrimp first in the seasoned flour, then in the egg then finally in the breadcrumbs so that they are fully coated. You will need to do this in batches.

5.Fry the shrimp in the oil a few at a time for a minute or two until golden brown then remove with a slotted spoon and drain on kitchen parchment.

6.To serve, heat the tortillas according to the packet instructions. Top a tortilla with some lettuce, avocado, a dollop of the slaw, the shrimp and some pickled jalapeños, crumbled feta cheese and a squeeze of lime juice; dig in!