Spicy Shrimp Tacos w/ Cilantro Lime Sauce (Edit recipe)

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We went old school with this yummy shrimp taco dish and fried beautiful Nut Crumbs coated jumbo shrimp in butter and olive oil before building a delicious taco.

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	553
Fat:	45 g
Carbohydrates:	24 g
Protein:	18 g
Cholesterol:	118 g
Sodium:	870 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.

Serves: 8

Ingredients

0.5 cup Spicy Nut Crumbs, Lemon Pepper is yummy too 🙂
1 lb Raw Shrimp, Jumbo - peeled, deveined, and tails removed
0.5 cup Almond Milk
1 whole Egg
0.5 cup shredded Green Cabbage
1 whole Avocado, Sliced
0.5 cup Cotija Cheese
8 whole Almond Flour Tortillas (Siete)
0.5 cup Extra Virgin Olive Oil
2 Tbsp Salted Butter

For the Sauce

0.25 cup Extra Virgin Olive Oil
0.125 cup Water
.5 cup Green Onion (Scallion), chopped
0.5 cup Cilantro, chopped
2 cloves Garlic
.5 tsp Salt
.5 tsp Cayenne Pepper
.5 tsp Chili Powder
.5 tsp Chili Flakes
.5 tsp Garlic Powder
1 whole Lime, juiced
.5 whole Avocado
.5 cup Sour Cream, Can sub out for full fat greek yogurt

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Process

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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

We used jumbo shrimp for this dish, which was absolutely delicious. Quite frankly, just about any fish would be yummy prepared this way 🙂
In a small bowl, whisk together almond milk and eggs. Pour out the Spicy Nut Crumbs on a plate.
Dip the shrimp in the egg wash and then fully coat in the crumbs.
If you are looking to air fry these, you can forgo the butter and oil and air fry the shrimp. We usually will spray the shrimp with some avocado oil in the air fryer to get some extra crisp.
For this recipe we filled a skillet with olive oil and butter heated on medium heat. Add the shrimp, when hot, and turn down to med-low. Cook on one side until shrimp begin to curl, then flip once using a fork or metal tongs.
While the shrimp is cooking...throw all the sauce ingredients into a Vitamix or food processor and pulse until blended.
Warm up the tortillas in a hot pan with a little slab of butter or some avocado spray.
Remove the shrimp from the pan and start building your taco! We topped ours with slices of avocado, cabbage, and a drizzle of that yummy Cilantro Lime sauce. Finish off with some cotija cheese and a fresh lime squeeze and dig in.
Pairs perfectly with a skinny margarita!
Cheers