{Foodee} Shrimp Taco Extr-avacado-ganza

So. Who's on #TeamAvocado?

I thought about posting a long-winded summary of my undying LOVE for this oh-so-gorgeous green goddess, but I want to cut right to the chase tonight so you can get back to your Sunday night shows!

AVOCADO FRIES - what the? How the? Huh?!

I stumbled upon a few recipes for this little darlin', and figured it was time to jump on the bandwagon. And, jumped, I did. Right into a side ramekin of {healthy} Cool Ranch Dip. This little number below paired well with some Sriracha Shrimp tacos - a fab first time appearance in our casa. Cinco de Mayo is just around the corner, so in the words of darling Dora, I hope you'll rate this one ...muy delicioso!

{Avocado Fries + Cool Ranch Dip}

Egg whites
Panko bread crumbs {or Almond Flour}
Chili powder

Cut your 'Cado in half, pop out the pit and slice away! Take each avocado strip and dip it into the egg whites. Then toss dip them into Panko {or sub in some Almond Flour for a lighter version}. Lay each strip on a cookie sheet that has been sprayed with coconut oil. Add a very small dash of chili powder over everything and bake at 400 for 5 minutes. Flip. Then, cook for another 5 minutes. See if they're crispy...and cook a bit longer if needed.

{Cool Ranch Dip}

Mix some plain Greek yogurt with a little bit of lemon juice, minced onion, dried chives, garlic powder, onion powder, a dash of garlic salt and some parsley {use fresh, if you're fancy like that!}.

{Sriracha Shrimp Tacos + Boom Boom Sauce}

1.5t olive oil
3 cloves minced garlic
1/2t cumin
1T Sriracha sauce
2T fresh lime juice
1 swirl of honey
1t onion powder
Soft tortilla shells

Fry up some pepper strips in some olive oil while you work on your shrimp. Mix the 2nd-7th ingredients above together to your liking in a bowl. Toss in your shrimp. Add the shrimp mixture to a coconut-sprayed skillet and let it sizzle for about 2-3 minutes. Flip frequently.


Rub some fresh lime juice on one side of each shell. Spray a tiny bit of coconut oil spray across a few grates in your oven. Heat it to 400 and lay the tortillas across 2 of the grates. This is going to give you a nice flat base for better filling and plate presentation. Keep an eye on the oven - I'd say 2 minutes should do the trick! Use a pair of tongs to take them off of the grates.

{Boom Boom Sauce}

When your shell is filled up with shrimpy-peppery goodness, it's time to zhoosh it up a bit. Right?! Combine 1/4c mayo, 1T ketchup, 1T sweet chili sauce, 1t garlic powder and 2 squirts of Sriracha in a bowl. Whisk it all together and add a few swirls of it on top of your shrimp/pepp mixture. {Healthier choice: sub out our beloved Hellman's with organic mayo and drizzle just a touch of this sauce to the top of your meal.}

I was inspired by Beachbody's Shrimp Taco recipe. I switched mine up a bit, but def check theirs out for some fun! {Click here}

Happy Sunday, ya crazy kids, you!

No comments:

Post a Comment