Start by heating the popcorn shrimp according to package instructions. You want them crispy and golden. The beauty of shrimp is in their quick cooking; they don’t require much time, making them a great choice for a weeknight meal.

While the shrimp cook, warm your corn tortillas. You can do this by grilling or frying each tortilla for about 30 seconds on each side until soft and pliable. A little touch of salted butter brushed on enhances their flavor.

Chop your veggies: dice the red onion, shred the lettuce, and chop the cilantro. For added flair, the purple cabbage adds not only color but also a satisfying crunch that balances the creamy textures of the sauces.

Once the shrimp are ready, assemble your tacos. On each warm tortilla, place a generous amount of the crispy popcorn shrimp. Follow it with a handful of shredded cabbage, a sprinkle of diced red onion, a dollop of ranch dressing, and a drizzle of light sour cream.

Don’t skimp on the toppings! Add fresh cilantro, a squeeze of lime for tang, and finish with crumbled blue cheese. If you’re feeling adventurous, a dash of smoked paprika can bring an unexpected, delightful warmth to the dish.

Serve the tacos immediately, allowing everyone to dive in while the shrimp are still hot and crispy. Trust me, these will disappear fast!