Taco Tuesday: Easy 20-minute Shrimp Taco with Coleslaw and Avocado Cilantro Sauce

amy-goodrich (70)in #food • 7 years ago

Happy Taco Tuesday fellow steempunks. Who is up for a super easy, healthy weekday dinner the whole family will love? We bought some lovely, fresh shrimps from our neighbor the other day! She sells them at the local market and always keeps the best ones for us if we ask... and they come with free delivery too :-)

So after yesterday's Colorful Asian-Inspired Spicy Shrimp Salad we have some yummy shrimp tacos today!

Ingredients (serves 2)

4 to 6 small corn tortilla or soft shell tacos

For the shrimps

½ pound medium shrimps, detailed and deveined
1 cup Panko breadcrumbs
1 tsp ground cumin seeds
1 tsp cayenne pepper
1 tsp garlic powder
1 egg, white only

For the salad

1 cup shredded red cabbage
1 cup shredded white cabbage
1 cup shredded kale

For the avocado sauce

½ avocado
2 cloves of garlic
2 spring onions, roughly chopped
½ cup fresh cilantro (or more to taste)
½ lime, juice only
1 small tomato, roughly chopped
1-2 tbsp olive oil
2 tbsp water
Salt and pepper to taste

Directions

For the salad

In a bowl, combine all salad ingredients. Toss to combine and set aside.

For the sauce

In a small blender or food processor, process/blend all avocado sauce ingredients until a smooth sauce. Set aside.

For the shrimp

Pat the shrimps completely dry with paper towel. Then whisk the egg white in a small bowl until frothy. In a shallow bowl, mix Panko with herbs.
To bread the shrimp, dip them in egg white first, then in the panko mix.
Heat coconut oil over medium to medium-high heat and cook shrimps until golden brown. This will only take a few minutes. Flip/stir occasionally.

To Serve

Heat soft shell tacos (on the stovetop, in the oven, in a dry pan or in the microwave). When warm, assemble tacos to your liking with coleslaw, breaded shrimps, and avocado-cilantro sauce.