Crisp, panko-encrusted shrimp are drizzled with a tangy chipotle sauce and nestled into corn tortillas along with a warm, easy-to-make cabbage slaw. For his taco truck, chef Michael Rypka created ...
Cool on a wire rack or serve immediately while warm. To serve, poach the eggs. Top each crumpet with a poached egg and some potted shrimp, then garnish with chives.