I've been mega craving fish tacos lately and I have also been wanting to find a new Paleo recipe to add to our list of "go-to" meals as we are getting a bit tired of our regulars. Thus when I saw shrimp on sale at Smiths I told Braedon I was making some shrimp tacos. He asked if I had a recipe I wanted to make and I told him I'd figure that out later.
I have this thing where I hate following a recipe exactly. Unless it's a baked good I almost never will do exactly what a recipe tells me to. So I looked around at different recipes online and got an idea of what I wanted to do for my Shrimp Tacos. We had just about all the ingredients already in our house so a quick call to Braedon to grab a ripe avocado, some cilantro, and cabbage on his way home from work and we were set to go!
So without further ado:
Katie's Coconut Shrimp Tacos With Avocado Cilantro Lime Sauce
This made us 6 tacos with 4 pieces of shrimp each
1/2 Pound Cooked Shrimp (shells removed)
1 Egg
1 tsp Arrowroot Powder
1/2 tsp salt
1/2-3/4 Cup Unsweetened Shredded Coconut
3 tsp Coconut Flour
2 tsp Coconut Sugar
3-4 Coconut oil (or oil of choice) to fry in.
Avocado Cilantro Lime Sauce
1 Soft Avocado
1/4 cup lime juice
1 tbsp lemon juice
1 small bunch cilantro leaves
1/2 jalapeno
2 tbsp Avocado Oil (or olive oil)
1/2 tsp garlic powder
1 tsp cumin
1 tsp salt
1/2 tsp coconut sugar
1/4 tsp smoked paprika
1/4 tsp dry mustard
1/4 onion powder
A dash cayenne pepper (depending on how spicy you like things)
*1-2 tbsp coconut milk (if you want your sauce a bit more runny)
Additional items: Chopped cabbage for crunch, some type of tortilla or shell, any other garnishing you want on top.
Instructions Coconut Shrimp:
1. In a small bowel whisk together your egg and arrowroot powder until well blended. Add in your shrimp to the mixture and coat well. Set aside
2. In another small bowl, mix together your coconut flour, shredded coconut, salt and coconut sugar.
3. Take each shrimp and coat in the coconut mixture, making sure to press the coating into the shrimp so each piece is well covered.
4. Heat about 1/2" of oil in a high sided pan to medium-high heat.
5. Once all shrimp is coated and oil is hot place the shrimp in the oil until golden brown (about 2 minutes on each side), turning as necessary. Place on a paper towel to dry.
Tips: Try to only flip the shrimp once so you don't knock of the coconut mixture.
Instructions for Avocado Cilantro Lime Sauce
1. Put avocado, cilantro, lemon juice, lime juice, jalapeno, and oil into a food processor. Blench until mixture starts to become smooth.
2. Add in your spices and continue to blend until the mixture is the consistency you want it. Add in coconut milk (or a bit more oil) if you want your sauce to be a bit more runny.
Tips: We let our food processor go for some time in order to get the cilantro and avocado nice and smooth.
We really liked how they turned out. If you make them let me know what you think! Hope you enjoy! :)
