Edit bang bang shrimp tacos with pineapple coleslaw bang bang shrimp tacos with pineapple coleslaw | Healthy and Easy Recipe id="Blog1">bang bang shrimp tacos with pineapple coleslawINGREDIENTS12 corn tortillasCanola oil for fryingPico de galloGuacamoleCilantroLime wedgesCOLESLAW1 package coleslaw mix1 pineapple, thinly sliced1/4 cup red wine vinegar1 Tbsp white sugar1 tsp salt1/2 tsp black pepperBANG BANG SHRIMP2 1/2 Tbsp canola oil50 shrimp2 cups flour2 eggs, beatenSPICY SOUR CREAM1/2 cup sour cream4 Tbsp garlic chili sauce1 Tbsp Sriracha1 tsp lime juiceSalt and pepperINSTRUCTIONSIn a medium bowl, combine all ingredients for the coleslaw. Set aside in the refrigerator.In a small bowl, whisk together ingredients for spicy sour cream. Set aside in the refrigerator.In a small round skillet over medium-high heat, add 1/2″ canola oil. When the oil is hot, fry the corn tortillas until golden and crispy, approximately 1 to 2 minutes per side. Remove to a paper towel lined plate to drain.In a separate skillet heat 2 1/2 Tbsp canola oil. Dredge shrimp in beaten egg and then flour. Add to pan and fry until golden brown, approximately 2 minutes per side.Remove to a paper towel lined plate to drain.Separate the spicy sour cream in half. Add shrimp to half the sauce, tossing to coat.To assemble to tacos, top crispy tortillas with coleslaw, then shrimp. Top with pico de gallo, guacamole, and drizzle with remaining spicy sour cream. Finish with cilantro. Tweet Related Posts :STEAK FAJITA SKEWERS WITH CILANTRO CHIMICHURRISTEAK FAJITA SKEWERS WITH CILANTRO CHIMICHURRIPREPARATION 00:15 COOK TIME 00:00SERVES 5 ADJUST SERVINGSINGREDIENTSSTEAK AND VEGETABLE … Read More...HEALTHY PALEO VEGAN BROWNIE TRUFFLESAn easy 4-ingredient recipe for paleo vegan brownie truffles which taste like fudge! A gooey, fudgy brownie center covered in sugar free and… Read More...SHREDDED CHICKEN STREET TACOS - R3C1P3SSHREDDED CHICKEN STREET TACOS - R3C1P3S Written ByEditorJanuary 11, 2019SHREDDED CHICKEN STREET TACOSPrep time: 5 minsCook time:&#… Read More...30 MINUTE GINGER BEEF - R3C1P3S30 MINUTE GINGER BEEFServes 4Prep Time20 min Cook Time10 min Total Time30 minBy Lord Byron's KitchenINGREDIENTS1 pound skirt steak, sliced t… Read More...Cali Alfredo Enchiladas - R3C1P3SCali Alfredo Enchiladas - R3C1P3S Written ByEditorJanuary 11, 2019Cali Alfredo EnchiladasIngredients1 TBSP butter2 cloves garlic, minced… Read More... 0 Response to "bang bang shrimp tacos with pineapple coleslaw" Posting Komentar Posting Lebih Baru Posting Lama Beranda Langganan: Posting Komentar (Atom)
bang bang shrimp tacos with pineapple coleslawINGREDIENTS12 corn tortillasCanola oil for fryingPico de galloGuacamoleCilantroLime wedgesCOLESLAW1 package coleslaw mix1 pineapple, thinly sliced1/4 cup red wine vinegar1 Tbsp white sugar1 tsp salt1/2 tsp black pepperBANG BANG SHRIMP2 1/2 Tbsp canola oil50 shrimp2 cups flour2 eggs, beatenSPICY SOUR CREAM1/2 cup sour cream4 Tbsp garlic chili sauce1 Tbsp Sriracha1 tsp lime juiceSalt and pepperINSTRUCTIONSIn a medium bowl, combine all ingredients for the coleslaw. Set aside in the refrigerator.In a small bowl, whisk together ingredients for spicy sour cream. Set aside in the refrigerator.In a small round skillet over medium-high heat, add 1/2″ canola oil. When the oil is hot, fry the corn tortillas until golden and crispy, approximately 1 to 2 minutes per side. Remove to a paper towel lined plate to drain.In a separate skillet heat 2 1/2 Tbsp canola oil. Dredge shrimp in beaten egg and then flour. Add to pan and fry until golden brown, approximately 2 minutes per side.Remove to a paper towel lined plate to drain.Separate the spicy sour cream in half. Add shrimp to half the sauce, tossing to coat.To assemble to tacos, top crispy tortillas with coleslaw, then shrimp. Top with pico de gallo, guacamole, and drizzle with remaining spicy sour cream. Finish with cilantro.
