20-minute Shrimp Tacos with Avocado Sauce

Taco time! Super easy, healthy weekday dinner. No time to cook? These are made in less than 30 minutes! Faster than takeout and so much better!

Ingredients (serves 2)

4 to 6 corn tortilla or soft shell tacos

For the shrimps

½ pound medium shrimps (or 250 gram, detailed and deveined)
1 cup breadcrumbs or Panko
1 teaspoon ground cumin seeds
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

½ avocado
2 cloves of garlic
2 spring onions, roughly chopped
½ cup parsley or cilantro
½ lime, juice only
1 small tomato, roughly chopped
1-2 tablespoons olive oil
2 tablespoons water
Salt and pepper

Directions (prep: 15 min; cook: 5 min)

For the salad

1. Combine all salad ingredients in a small to medium bowl. Toss to combine.
   Set aside in the fridge.
   ##For the sauce
2. Add all sauce ingredients to a small blender and process until smooth.
3. Set aside in the fridge.

For the shrimp

1. Pat shrimp completely dry with paper towel.
2. Whisk egg white in a small bowl until frothy. In an another bowl, mix Panko with herbs.
3. Dip shrimp in egg white then in panko.
4. 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.
5. 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

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

Enjoy!

---

Make sure to check out my health blog here for more yummy recipes!