Shrimp Tacos

Rubio's Fish Tacos are THE best fish tacos anywhere!  Too bad we live in Indiana where we don't have Rubio's.

I tried to make a recipe that tastes as close to their fish tacos as I could, but used shrimp instead.  I have to admit, these come REALLY close to the real thing (but I would still take a Rubio's taco over mine any day).

Ingredients:
1/2 cup orange juice (2 oranges)
4 tablespoons fresh lime juice (2 limes, plus an extra lime for later)
4 tablespoons sour cream
1/2 tsp kosher salt and 1/4 tsp black pepper
2 cups of coleslaw (I just use pre-cut cabbage with carrots, but no dressing)
2 jalapenos, seeded and finely chopped
cilantro
vegetable oil
1 egg
1/2 cup milk
flour
1 pound peeled and deveined medium shrimp
8 small flour tortillas

Directions:

-In a large bowl, mix the orange and lime juices, sour cream, salt, and pepper, coleslaw and jalapeno then let it sit for about 10 minutes.

-Meanwhile, heat a little oil in a large skillet over medium-high heat. Put the tortillas in the oil and cook them on both sides then fold them in half and set aside on a paper towel.

-In a small bowl, mix the  egg with some milk.  Dip the shrimp in the egg mixture, then roll them in the flour to bread it.

-Using the heated oil (you might have to add some more) in the skillet, throw the floured shrimp in and cook until browned on both sides.

-Serve the tortillas with the coleslaw and shrimp then sprinkle cilantro and squeeze lime juice over the top.

Eat it with a Mexican soda (or better yet a Corona)

Ahhhhh....Summer!