Volcano Shrimp Tacos
The ultimate shrimp taco. Volcano shrimp tacos are slathered in chipotle mayo and served in a taco with lettuce, tomato, and avocado
Servings: 10 tacos
Calories: 361kcal
Cost: $20
Equipment
- large saucepan
- food processor
Ingredients
- 1 lb shrimp, peeled and deveined, tail removed
- ½ cup arrowroot starch
- 1 avocado
- 2 roma tomatoes
- ½ head iceberg lettuce
- 1 lime
- ¾ cup mayo
- 2 chipotle peppers in adobo
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 clove garlic
- ¼ cup avocado oil
- 10 tortillas
Instructions
- In a food processor, combine mayo, chipotle pepper, juice from ½ a lime, paprika, chili powder, and garlic. Process until smooth.
- Prepare sides by discarding seeds and guts from tomatoes and chopping the tomato. Chop iceberg lettuce and slice the avocado into wedges.
- Place the arrowroot starch in a bowl. Add shrimp to the bowl in batches and coat with the starch.
- Add avocado oil to the saucepan and place over medium heat. Once the oil is shimmering, place the shrimp in the pan in batches. Fry each shrimp on both sides for 1-2 minutes. Remove shrimp from the pan and toss in the chipotle mayo.
- Place lettuce on the tortilla and then top with shrimp, avocado, and tomato. Serve with a squirt of lime juice!
Notes
- Use iceberg lettuce for the best crunch with shrimp.
- Dredge in arrowroot starch or corn starch immediately before frying for the best texture with frying.
Nutrition
Calories: 361kcal | Carbohydrates: 25g | Protein: 13g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 80mg | Sodium: 390mg | Potassium: 354mg | Fiber: 4g | Sugar: 3g | Vitamin A: 686IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg