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Shrimp Tacos with Avocado Sauce

Amy Goodrich
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.
Course Dinner
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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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