Bang Bang Shrimp Tacos
Prep Time: 25 minutes
Total Time: 40 minutes
Servings: 6
These tacos are so special becaue we included fried avocados. Yum!
Ingredients:
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
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
Directions:
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!
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!
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