Shrimp Tacos with Avocado Sauce

by | Dairy-free, 30-minute Dinners, Flexitarian, Gluten-Free, Nut-free, Pescatarian, Sugar-free

Shrimp Tacos with Avocado Sauce
Shrimp Tacos with Avocado Sauce
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Shrimp Tacos with Avocado Sauce

Yummy, quick, colorful meal the whole family will love. Ideal weeknight dinner.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner
Servings: 2
Calories: 665kcal

Ingredients

Ingredients

  • 6 small corn tortillas or soft shell taco

For the shrimps

  • 12 ounce medium shrimps detailed and deveined
  • 1 cup Panko/breadcrumbs (GF if needed)
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 egg white only

For the salad

  • 1 cup red cabbage chopped
  • 1 cup green cabbage chopped
  • 1 cup kale shredded

For the sauce

  • 1/2 avocado
  • 2 cloves garlic minced
  • 1/4 cup spring onion roughly chopped
  • 1/2 cup fresh parsley/cilantro chopped
  • 1/2 lime/lemon juice only (use less when using lemon)
  • 1/2 cup tomato roughly chopped
  • 1-2 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • sea salt to taste
  • black pepper to taste

Instructions

For the salad

  • Combine all salad ingredients in a small to medium bowl. Toss to combine.
  • Set aside in the fridge.

For the sauce

  • Add all sauce ingredients to a small blender and process until smooth.
  • Set aside in the fridge.

For the shrimp

  • Pat shrimp completely dry with paper towel.
  • Whisk egg white in a small bowl until frothy. In another bowl, mix panko with herbs.
  • Dip shrimp in egg white then in panko.
  • In a skillet, heat coconut oil over medium to medium-high heat and cook shrimps until golden brown. Only takes a few minutes. Flip occasionally.
  • Alternatively you could make them in the oven, too. Preheat oven to 375°F or 190°C. Grease a wire rack and place over a lined baking sheet. Bake for 10 minutes, or until lightly brown. Flip half way through.

To Serve

  • Heat soft shell tacos (on stove top in a dry pan, in the oven, or in the microwave).
  • Assemble tacos to your liking with cabbage salad, shrimps and avocado sauce. Finish with a squeeze of lime if you want.

Notes

  • If making your own soft shell tacos or corn tortillas, make the dough first as it needs a bit of resting time. We added extra turmeric, cumin, and garlic powder to our dough. 

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