Mega-Zesty Shrimp Tacos #RSC

• 8 small tortillas or 8 small taco shells
• oil, for Frying (Not necessary if baking)
• 8 large shrimp, Peeled and Deveined Shrimp-raw
• 12 cup milk
• 12 cup flour
• 0.5 (1 ounce) package Hidden Valley Original Ranch Dips Mix
• 1 cup breadcrumbs
• 2 cups raw spinach
• 2 cups shredded cabbage
• 1 cup shredded baby carrots
• 1 lemon, juice of
• 12 bunch fresh cilantro, Chopped Fine
• 12 cup Greek yogurt
• 1 tablespoon mayonnaise
• 0.5 (1 ounce) package ranch dip mix

1. 1) To make the slaw dressing, simply put all the dressing ingredients into a container with a lid and shake until blended thoroughly.
2. 2) Place the Slaw ingredients into a large bowl, pour dressing over the top, and toss until well covered.
3. Set aside.
4. 3) Prepare the shrimp: I like to use ones that still have the tail on -- because I think they look nice, but it's not necessary.
5. You can just use them "as-is" or you can cut small horizontal lines along the underside of the shrimp to sever the muscles and straighten them out.
6. (I smoosh them out until they look huge!
7. ).
8. 4) Combine the milk, flour, and half the Ranch dip packet in a small bowl.
9. Dip the Shrimp into the milk mixture and place them in a baggie with the bread crumbs inside.Shake until well coated.
10. 5) Cook the shrimp.
11. I usually just use a shallow saute pan with a little olive oil in it to cook them until golden brown, but you can also deep fry them or bake them at 400 for 8 minutes.
12. If you're going to bake them, I would spritz them with oil so they get a nice brown color.
13. 6) Assemble.
14. Place the slaw in the tortillas and the crispy shrimp over top, enjoy!

tortillas, oil, shrimp, milk, flour, mix, breadcrumbs, spinach, cabbage, carrots, lemon, fresh cilantro, greek yogurt, mayonnaise

Taken from www.food.com/recipe/mega-zesty-shrimp-tacos-rsc-494840 (may not work)