SHRIMP TACOS WITH CILANTRO LIME AIOLI
“WHAT’S LIFE WITHOUT TACOS? 🌮 WOULDN’T KNOW HONESTLY. COMING IN HOT ON THIS #TACOTUESDAY WITH THESE @ONANAFOODS TORTILLAS WITH FIRED UP PAPRIKA SHRIMP, AVOCADO, MINI CUCUMBERS + A GARLIC-LIME CILANTRO AIOLI 🌿
THESE TORTILLAS HAVE BEEN MAKING MY MEALS SUPER SIMPLE LATELY + THEIR INGREDIENTS ARE JUST AS SIMPLE: GREEN PLANTAINS, LESS THAN 2% OF ALUMINUM + CORN-FREE BAKING POWDER + CELTIC SEA SALT. THEY’RE VEGAN, GLUTEN-FREE, GRAIN-FREE, SOY-FREE AND NUT-FREE!
HTTPS://WWW.INSTAGRAM.COM/P/B8CA_NQGLQA/?IGSHID=VRW4TXI33QFX
RECIPE
Made by Foodie For Crohnies
Ingredients:
• 8-10 PIECES OF SHRIMP
• 1/2 AVOCADO
• 1/2 CUP SLICED CUCUMBERS
• 1/2 TEASPOON PAPRIKA
• 2 TABLESPOONS MAYO
• CILANTRO
• 1/8 TEASPOON GARLIC POWER
• 1/2 TABLESPOON LIME JUICE
• OIL OF CHOICE
• SALT AND PEPPER
INSTRUCTIONS:
-
IN A BLENDER OR SMALL FOOD PROCESSOR, COMBINE MAYO, CILANTRO, GARLIC POWDER, SALT, AND LIME JUICE AND PROCESS UNTIL SMOOTH.
-
COAT SHRIMP IN OIL OF CHOICE AND SEASON WITH PAPRIKA, SALT, AND PEPPER. SAUTE IN A PAN OVER MEDIUM UNTIL COOKED.
-
SLICE CUCUMBERS AND AVOCADO.
-
HEAT TORTILLA ON A PAN UNTIL PLIABLE. FOR A CRISPIER TORTILLA, HEAT IN THE PAN WITH OIL.
-
PLACE THE COOKED SHRIMP, CUCUMBERS, AND AVOCADO INTO THE WARMED TORTILLAS. DRIZZLE THE CILANTRO-LIME AIOLI OVER THE TORTILLAS. TOP EVERYTHING WITH FRESH CILANTRO!
-
SERVE IMMEDIATELY AND ENJOY!
