Gluten-free, Grain-free Fried Shrimp Tacos (Edit recipe)

Why wait for Tuesday? You can have tacos every day with this Bonafide, nutrient-packed recipe that's gluten-free, grain-free and 100% FULL of flavor.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	228
Fat:	9 g
Carbohydrates:	20 g
Protein:	18 g
Cholesterol:	173 g
Sodium:	909 mg
Fiber:	5 g
Sugars:	4 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 6

Ingredients

Shrimp

1.5-2 lb Raw Shrimp, peeled and deveined
2 Eggs
.667 cup Coconut Flour, + 2 tablespoons
.5 cup Arrowroot Powder
.5 tsp Sea Salt
.25 Ground Fresh Black Peppercorns
Avocado Oil, (Chosen Foods) for frying

Slaw

2-3 cups Cabbage, shredded
3 Tbsp Avocado Oil Mayonnaise
2 Tbsp Chicken Bone Broth, (Bonafide Chicken Bone Broth)

Garnishes

Red Onion, pickled
Cilantro
Onion
Tomato
Lime
Siete Habanero Hot Sauce, (and Chipotle Hot Sauce)

Tortillas

Cassava Flour Tortillas (Siete), Heat a thin layer of oil in a large skillet over medium heat

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a thin layer of oil in a large skillet over medium heat.
Whisk together coconut flour, arrowroot powder, salt, and pepper in a wide bowl. Dip shrimp in eggs then dredge in flour. Shake off excess and place on a baking sheet or plate. Repeat with all shrimp.
When the oil is hot, start cooking shrimp in batches. Cook shrimp for 2-3 minutes or until golden brown, flip and cook for 1-3 minutes or until golden brown.
Combine all ingredients for slaw into a bowl, toss until well combined.
Heat Siete tortillas on the stove (we recommend frying in a little coconut oil to make them extra crispy), then assemble your taco!