Bang Bang Shrimp Tacos


For the Sauce

1/2 cup avocado oil mayo

1/3 cup sweet Thai chili sauce, or to taste

3 teaspoons hot sauce of choice

flaky sea salt

1 lime, zested and quartered

For the Tacos

1 pound shrimp, peeled and deveined

1/3 cup flour, or use gluten free

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 cup Panko breadcrumbs

3 tablespoons white and black sesame seeds

1 egg, beaten

2 avocados, sliced

4 tablespoons avocado oil, for cooking

12 warm tortillas, for serving

shredded cabbage and cilantro, for serving

For the Sauce

Combine mayo, chili sauce, hot sauce and lime zest in a bowl, then season with salt.

Set sauce aside while you cook avacados and shrimp.

For the Tacos

In a bowl, combine flour, onion and garlic powder.

Dredge shrimp in flour to coat, then put on a plate.

In a bowl, combine Panko and sesame seeds.

Add egg to another bowl.

Toss avocado slices with lime juice.

Dip avocado in egg, then dredge in Panko crumbs.

Heat 3 tablespoons oil in a large fry pan over medium heat.

Add avocado slices, in batches if needed and cook until golden, 1 to 2 minutes per side.

Set cooked avacados on a paper towl lined plate.

Repeat with the remaining avocado, then season with salt.

In the same fry pan, heat 1 more tablespoon oil over high heat.

Add shrimp and sear until pink on both sides, 3 to 4 minutes.

Remove from the heat and toss with half the sauce.

Put cabage, cilantro, fried avocado and shrimp onto warmed tortillas.

Serve with remaining sauce. Enjoy!
Thanks for Shopping at Mar-Val Food Stores!

Return to Recipes