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
- Combine all salad ingredients in a small to medium bowl. Toss to combine.
Set aside in the fridge.
##For the sauce - Add all sauce ingredients to a small blender and process until smooth.
- Set aside in the fridge.
For the shrimp
- Pat shrimp completely dry with paper towel.
- Whisk egg white in a small bowl until frothy. In an another bowl, mix Panko with herbs.
- Dip shrimp in egg white then in panko.
- 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.
- 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
- Heat soft shell tacos (on the stove top, in a dry pan, in the oven, or in the microwave).
- Assemble tacos to your liking with cabbage salad, shrimps, and avocado sauce. Finish with a squeeze of lime if you want.
Enjoy!