-
Please read all directions before beginning. Pico de Gallo and Coleslaw need to be
-
made 1-4 hours early so flavors can meld in the fridge.
-
------------
-
For the Coleslaw:
-
-5 hours beforehand, combine all ingredients except the shredded coleslaw mixture in a large bowl and stir until all ingredients are well mixed.
-
Refrigerate the mayonnaise mixture in covered container until ready to serve.
-
When ready to serve, add the shredded coleslaw mix and blend well.
-
------------
-
For the Pico de Gallo:
-
-5 hours beforehand, stir together all ingredients in a medium and refrigerate covered until ready to serve.
-
------------
-
For the Shrimp or Chicken:
-
Preheat oven to 200F
-
Prepare a parchment-lined baking sheet
-
Heat oil in a large skillet (preferably cast-iron) over med-high heat – approximately 1/2” deep.
-
Cover a baking sheet with parchment paper to have ready once the shrimp/chicken is cooked.
-
Place flour, Panko crumbs, salt & pepper in a shallow dish and mix well. Set the dish close to the oil-filled skillet.
-
Pace egg white & water in a different shallow dish – beat with a fork until egg whites are foamy. Set this dish next to the right of the dish with the flour mixture.
-
Oil is ready when very hot (but not smoking) and around 350F.
-
Place shrimp/chicken in the beaten egg whites – be sure to coat evenly.
-
Shake off excess egg white mixture, then place in the flour mixture – both sides and press down gently.
-
Carefully place shrimp/chicken in the oil – make sure the shrimp/chicken can move freely around – do not overcrowd.
-
Once the shrimp/chicken is nicely browned on the bottom, turn it over and cook until golden brown on the other side. For shrimp it should be 2-3 minutes per side. For chicken 3-4 minutes per side.
-
Remove the shrimp/chicken with tongs or slotted spoon and place on the lined baking sheet.
-
Place in the oven to keep it warm.
-
-------------
-
When ready to serve:
-
Remove pre-made mayonnaise mixture from the fridge then add the bagged shredded coleslaw and mix well.
-
Remove Pico de Gallo from fridge.
-
Place 3-4 shrimp/chicken pieces in the middle of each tortilla.
-
Place a spoonful of coleslaw then Pico de Gallo on top.
-
Serve with a side of Mexican rice and/or beans, chips & salsa.
-
Enjoy!