A delightful twist on shrimp tacos, featuring crispy cheese shells and a tangy yogurt sauce.
Mix the yogurt, chives, minced garlic, and lemon juice in a bowl. Refrigerate until needed.
Letting the sauce chill enhances the flavors.
Pat the shrimp dry with paper towels and season with salt.
Dry shrimp ensures a better coating.
Coat the shrimp in beaten egg, then dredge in breadcrumbs. Place on a baking sheet and refrigerate for 10 minutes.
Chilling helps the coating adhere better.
Place two cheese slices on parchment paper, overlapping slightly. Microwave for 55 seconds until bubbly and browned. Shape into a taco shell and let cool. Repeat for remaining slices.
Work quickly to shape the shells before they harden.
Heat oil in a large saucepan to 350°F. Fry the shrimp in batches until golden and crispy, about 2 minutes per batch. Drain on paper towels.
Maintain oil temperature for even frying.
Assemble the tacos by spreading yogurt sauce on the cheese shell, adding shrimp, avocado slices, and shallots. Drizzle with more sauce if desired.
Serve immediately for the best texture.
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