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Nacho Breaded Shrimp Tacos
- 17 oz ASC labeled shrimp, peeled and cleaned
- Juice and zest from 1 lime
- 1 clove of garlic, grated (or 1/2 teaspoon garlic powder)
- 1 tsp paprika powder
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup chickpea flour
- 1 egg, beaten
- 1 1/2 cups tortilla chips, crushed
- 8-12 small tortillas
- 1 large mango, diced
- 1 cucumber, diced
- 1 cup canned corn
- 1/2 red onion, finely chopped
- 1 cup baby spinach
- 3/4 cup crème fraiche
- 1/2 cup taco sauce
- 1 tsp honey
Ingredients
Quick
Instructions / Directions
Try this delicious, family friendly nacho breaded shrimp taco recipe with mango & cucumber salsa and creamy sauce! This recipe is created by @_paintmyplate_ in collaboration with ASC.
- Pat dry the shrimp with paper towel.
- Bread the shrimp by dipping them in flour, then in the beaten egg and finally roll them in the crushed nacho chips.
- Place the breaded shrimp on a baking tray lined with nonstick paper.
- Bake the shrimp in the oven at 400°F for approximately 10-12 minutes until they are golden brown and crispy.
- Mix diced mango, cucumber, sliced avocado and corn in a bowl.
- Add red onion and mix well.
- Mix sour cream, mild taco sauce and honey in a bowl. Stir until everything is well incorporated.
- Add a small splash of olive oil if you want a slightly creamier consistency.
- Heat up the tortillas in a pan or for a few minutes the oven.
- Place a layer of baby spinach in each tortilla and add the sauce.
- Top with the mango cucumber salad and the crispy shrimp