Crispy Shrimp Tacos w/Fried Plantains & Avocado Salsa


Crispy Shrimp Tacos 


1/2 pound raw, deveined shrimp (tails removed)

1 tablespoons olive oil

2 tablespoons flour

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 tomato, chopped

1/4 red onion, chopped

1/4 cup chopped avocado

4 corn or flour tortillas

1/4 cup grated cotija or queso fresco cheese

1 lime

shredded lettuce



Clean and dry shrimp throughly. Lightly dredge in flour then season with salt, pepper, garlic powder, cumin, paprika and chile powder. Heat skillet on medium high and add olive oil. Once hot, add shrimp cook until pink. DON’T OVERCOOK YOUR SHRIMP!

IMG_1896 IMG_1898

Combine chopped garlic, onion and tomato and avocado together in a bowl. Squeeze in half a lime. Season with salt, pepper and garlic powder.


Heat tortillas

Assemble tacos, adding lettuce, shrimp, mango salsa, avocado, cilantro and cheese. Spritz with lime juice.



Fried Plantains


2 very ripe plantains

Oil, for frying


Cut plantains into small disks

Heat oil over medium heat.

Add plantains and fry until golden brown (2-3 minutes per side)


Remove from pan and drain. Smash plantains underneath a bowl.

Return to oil and fry again (2-3 minutes per side)



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