1/3 cup sugar
3 tablespoons firmly packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons plain breadcrumbs
1/2 teaspoon ground allspice
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 (16-ounce) package uncooked medium shrimp, peeled, deveined, tails removed
1/2 cup sour cream
1 tablespoon lime juice
2 teaspoons chopped fresh cilantro
1/2 teaspoon chili powder
16 (6-inch) corn tortillas, warmed
2 cups coleslaw mix
Heat oven to 500°F. Line baking sheet with aluminum foil; set aside.
Combine all spice mixture ingredients in bowl. Dip shrimp in butter then in spice mixture. Place onto prepared baking sheet. Bake 5-6 minutes or until shrimp are pink and coating is bubbly.
Combine all sauce ingredients in bowl.
Assemble tacos by stacking 2 warmed tortillas onto each individual serving plate. Top with 1/8 baked shrimp and 1/4 cup coleslaw mix. Drizzle with sauce. Fold tortillas over filling.
*Substitute Land O Lakes® Salted Butter.