Volcano Shrimp Tacos
The ultimate shrimp taco. Volcano shrimp tacos are tossed in chipotle mayo and served in a taco with lettuce, tomato, and avocado.
Servings: 10 tacos
Calories: 349kcal
Cost: $20
Equipment
- large saucepan
- food processor
Ingredients
- 1 lb shrimp, peeled and deveined, tail removed
- ¼ cup cornstarch
- 2 avocados
- 3 roma tomatoes
- 1 head iceberg lettuce
- 1 lime
- ½ cup mayo
- 2 chipotle peppers in adobo
- ½ tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 clove garlic
- ¼ cup avocado oil
- 10 tortillas
- 2 jalapenos, sliced
- ½ bunch cilantro, chopped
Instructions
- In a food processor, combine mayo, chipotle pepper, juice from ½ a lime, paprika, chili powder, 1 teaspoon salt, and garlic. Process until smooth.
- Prepare toppings by discarding the seeds and guts, and then chopping the tomatoes. Chop iceberg lettuce and slice the avocado into wedges.
- Dry the shrimp thoroughly. Add shrimp, cornstarch, and ½ teaspoon salt to a bowl. Toss well together.
- 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 the lettuce on the tortilla, then top with shrimp, avocado, tomato, cilantro, and jalapeno. Serve with a squirt of lime juice!
Video
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: 349kcal | Carbohydrates: 25g | Protein: 13g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 78mg | Sodium: 592mg | Potassium: 504mg | Fiber: 5g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 2mg
