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Shrimp Tacos with Tomato Salad and Avocado Crema

Bring restaurant tacos, HOME!

Ingredients

"Bang, Bang" Shrimp

  • 1 lb Raw Peeled Shrimp
  • 2 Eggs
  • 1 1/2 c Cornstarch
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 12 oz Franks Sweet Chili Sauce
  • 1/4 c Mayo

Tomato Salad

  • 3 Ripe Roma Tomatoes diced
  • 1/4 c Red Onion diced
  • 1 tsp Lime Juice
  • 1/4 tsp Salt
  • 1/2 tsp Fresh Cracked Pepper

Avocado Crema

  • 1 Avocado
  • 3/4 c Sour Cream
  • 2 tbsp Milk
  • 1 1/2 tbsp Lime Juice
  • 1/4 tsp Salt

Additional

  • Green Onion
  • Red Cabbage
  • Soft Tortillas

Instructions

  1. Avocado Crema: In a blender, combine all crema ingredients and blend until smooth. Refrigerate until needed.

  2. Tomato Salad: Dice Tomatoes and red onion, and toss in a bowl with lime juice, salt/pepper. Refrigerate until needed.

  3. Red Cabbage/Green Onion: Wash, and chop to the desired size. Set aside.

  4. Shrimp: Heat oil to 350 and prepare dredging station with whisked eggs in one plate/bowl, and cornstarch, garlic powder, salt/pepper in another. Dip raw shrimp in eggs first, then in cornstarch mixture, set aside, repeat until all shrimp is coated.

  5. Fry in batches: 2-3 minutes if deep frying, 1-2 minutes per side if shallow frying.

  6. Remove shrimp from the oil and place on a paper towel lined plate until all are fried.

  7. In a large bowl combine Sweet Chili Sauce and mayo, mix well. Add in the fried shrimp and toss to coat.

  8. Assembly:  Optional: grill or heat tortilla shells.  In each shell start with cabbage, then tomato salad, then shrimp, then Avocado Crema, and finally green onion