Looking for a fun, delicious, and easy week night dinner?! Then look no further than this recipe for crispy shrimp tacos with a creamy avocado slaw that packs a little bit of a spicy punch – or a lot if you are a spice whimp like we are in this house!
Come summer I love fish tacos. Okay I love fish tacos any time of the year.
But fresh fish isn’t always easy to come by in Alberta, especially not at a reasonable price. When it comes to tacos an easy compromise is shrimp. Who doesn’t have a bag of frozen shrimp in the freezer?! I’m not a great coupon or sale shopper (we all have our flaws) except when it comes to wine, toilet paper, shrimp and peanut butter. If any of these items are in the weekly flyers I definitely stock up on these key essentials. Oh and you should probably add shoes to that list. I’m also great at finding shoe sales, but that’s not very relevant here now is it?!
Getting back to my shrimp tacos, for the most part this is really a meal that can come together with staples in your cupboard and freezer. And what more can you ask of a week night dinner?
In the summer I usually always have a bag of pre-shredded coleslaw mix on hand. It’s an easy addition to any BBQ dinner or quick lunch on hot days. Mixing the pre-shredded slaw with mashed avocado and chile garlic dressing creates a slightly spicy, creamy topping for the shrimp. And if we’re talking about a balanced dinner, the slaw and avocado helps you get a serving or two of veggies in for the day.
When preparing the shrimp if you want to skip dipping the shrimp in the egg you can. Instead just toss the shrimp in the seasoned flour and fry. Or for gluten free oil and spices. Very adaptable when it comes to the shrimp. Any option will be delicious, and skipping the egg will save time BUT for a extra few minutes you will be rewarded with this tasty looking shrimp… Don’t they look delicious!? You won’t be able to resist sneaking a pre-dinner snack. Trust me!
Plus the crispy shrimp make a nice texture contrast to the creamy avocado slaw. Top with a dollop of sour cream or greek yogurt and if you are not cilantro adverse some fresh cilantro.
All together you will have made an easy, yummy week night dinner that can be on the table in thirty minutes with little prep thanks to the use of pre-shredded vegetables and canned green chiles. Because Summer inches closer and as the temperatures start to go up, who wants to be stuck in the kitchen??
- 1 lb Frozen Shrimp (31/40), thawed
- ½ cup flour
- 2 tbsp ground Californian chiles
- 1 tbsp ground coriander
- 1 tsp black pepper
- 1 egg
- Sunflower oil
- AVOCADO SLAW
- 2 cups of pre-shredded coleslaw mix
- 2 avocados, roughly mashed
- 1 4 oz can green chiles
- 2 cloves of garlic
- 1 tsp sea salt
- 1 tbsp California chiles
- 1 tbsp olive oil
- ¼ cup mayonnaise
- 2 tbsp skim milk
- ½ lime
- In a food processor combine green chiles, garlic, California chiles, salt, and olive oil. Puree and transfer to a small mixing bowl, whisk in mayonnaise, milk and juice of half a lime. Set aside.
- Whisk egg in a small bowl and in another bowl mix flour, chiles, coriander, and pepper. Pat dry shrimp, first coat in flour, dredge in egg, then coat in flour again. Place coated shrimp on a baking sheet, and repeat process with all shrimp.
- Heat 2 tbsp of sunflower oil in a large fry pan over medium heat. Cook shrimp in batches, cooking approximately 3-4 minutes each side until crispy.
- Once shrimp are cooked, heat corn tortillas according to the package, toss dressing, slaw, and mashed avocado. Assemble tacos and top with sour cream.