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Sesame panfried avocado and shrimp tacos close up

Sesame panfried avocado and shrimp tacos

These tacos are stuffed with warm, crispy avocado wedges, seared shrimp and loaded with a tangy sweet and spicy mayo. For extra crunchiness add some shredded cabbage.
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Prep Time 15 minutes
Cook Time 10 minutes
Assembly time 5 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Sauce
  • ½ cup olive oil mayonaise (or use regular mayonaise)
  • ¼-⅓ cup sweat chili sauce (homemade* or store bought)
  • 1 lime (zest. Serve the lime in wedge with the tacos)
  • sea salt (to taste)
  • 1-2 tsp sriracha sauce (optional, for more spiciness)
Sesame panfried avocado
  • 1 avocado (cut into wedges)
  • 1 egg (beaten)
  • ½ cup sesame seeds (black and white or just white)
  • ¼ cup panko crumbs (or sub regular bread crumbs)
  • 3 tbsp avocado oil
  • ½-1 tsp sea salt (for sprinkling, to taste)
Shrimps
  • 1 lbs large shrimp (peeled an deveined)
  • ¼ cup flour (can be gluten free flour as well)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 3 tbsp avocado oil
  • 1 lime (juice)
Tacos
  • ¼-⅓ head cabbage (shredded)
  • 1 tbsp lime juice (or sub apple cider vinegar)
  • 1 handful fresh cilantro (chopped for garnishing)
  • 8-12 tortillas (charred or warmed up, optional)(either flour or corn tortillas)
  • 1 lime (cut into wedges to serve on the side)(optional)

Method
 

The sauce
  1. Whisk together olive oil mayonaise, sweet chili sauce*, sriracha sauce (optional), and lime zest. Add sea salt to taste. You can adapt the spice level by adding less sweet chili sauce, less or no sriracha or more mayonaise.
Tortillas and toppings
  1. Massage the shredded cabbage with a bit of lime juice or apple cider vinegar. Just stick your hands in the bowl and squeeze the cabbage gently.
  2. Chop a handful of cilantro and set aside.
  3. Warm up the (flour or corn) tortillas. Either char them on the stovetop (on the burner, stay with it, it chars quick), or just warm them up by wrapping them in aluminum foil and placing them in a preheated oven (175C/350F) for 5-10 minutes. If you are in a hurry, skip this step.
Panfried avocado
  1. Whisk an egg in a shallow bowl and place that next to your cutting board with the avocado wedges. In another bowl, mix the sesame seeds and panko. Place it next to the bowl with the egg wash.
  2. Now dip a piece of avocado in the egg mixture, then coat it with the sesame seed mixture and place it back on the cutting board.
  3. Heat up 3 tbsp of avocado oil and panfry the wedges in it until golden brown on one side. Then flip them over. When all sides are browned, place them on a plate, and sprinkle with a little bit of sea salt. Set the plate aside until assembly.
Sear the shrimps
  1. Mix the flour, garlic powder and onion powder in a shallow bowl.
  2. Coat the shrimps in the mixture and heat up 3 tbsp of avocado oil in the same skillet in which you panfried the avocado. Once hot, add the shrimps to it. You will notice the shrimps will change color very quickly from grey to pink.Sear them quickly on both sides, take them off the heat and drizzle some lime juice on them.
Assemble the tacos
  1. In a warm tortilla stack shredded cabbage, panfried avocado wedges, shrimps and a few teaspoons of chili mayo sauce. And top it with some fresh cilantro. Serve lime wedges on the side and extra sauce.

Notes

*homemade sweet chili sauce
 
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.