Serves Up To
1 lb JUMBO shrimp, peeled and deveined (Plant Substitute: 12oz (340g) cauliflower florets)
1 1/3 cups Blue Diamond Almond Flour
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon garlic powder
pinch of sea salt & pepper
1 1/2 cups gluten-free panko
6 mini corn (or wheat) tortillas
12 tablespoons avocado crema (2 tablespoons per taco)
12 tablespoons pickled cabbage (2 tablespoons per taco)
1 radish, sliced
6 tablespoon diced white onion
Fresh cilantro to taste
Fresh lime to taste
Set oven or air-fryer to 420F/216C.
For each piece of shrimp, make tiny cuts across the underbelly so that the shrimp lies flat.
In a bowl, mix together the ingredients for the batter (note: it should be runny enough to allow for dipping, not too thick). If the batter is too thick, simply add tablespoons of Almond Breeze Unsweetened Original Almondmilk to thin it out. Alternatively, if it is too runny, add tablespoons of almond flour to thicken it.
Place the panko in a separate bowl.
Dip the shrimp (or cauliflower) in the batter, let any excess batter drip off, then add it to the panko. Then place on a baking tray OR in the air fryer basket. Bake or air-fry for about 12 -15 minutes.
Build the taco! To the mini tortilla, add the pickled cabbage, fried shrimp (or cauliflower), radish slices, onion, cilantro, lime and fresh avocado crema.
Courtesy of: FitMenCook
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