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Gluten-Free Shrimp & Cauliflower Tacos with Avocado Crema

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 380
Protein 19g
Fat 14g
Carbs 47g
Total Time

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Air Fried Shrimp Tacos

Ingredients

Gluten-Free Shrimp & Cauliflower Tacos with Avocado Crema
Ingredients for 6 tacos

  • 1 lb JUMBO shrimp, peeled and deveined
    • Plant Substitute: 12oz (340g) cauliflower florets
  • Batter
    • 1 1/3 cups fine almond flour
    • 1 tablespoon chili powder
    • 2 teaspoons cumin
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • pinch of sea salt & pepper
    • 2/3 cup Almond Breeze almond milk
  • 1 1/2 cups gluten-free panko
  • 6  mini corn (or wheat) tortillas
  • 12 tablespoons avocado crema (2 tablespoons per taco)
  • Garnish Options
    • 12 tablespoons pickled cabbage (2 tablespoons per taco)
    • 1 radish, sliced
    • 6 tablespoon diced white onion
    • fresh cilantro to taste
    • fresh lime to taste

 

Steps
  1. Set oven or air-fryer to 420F/216C.
  2. For each piece of shrimp, make tiny cuts across the underbelly so that the shrimp lies flat.
  3. In a bowl, mix together the ingredients for the batter (note: it should be runny enough to allow for dipping, not too thick).  If the batter is too thick, simply add tablespoons of almond milk to thin it out.  Alternatively, if it is too runny, add tablespoons of almond flour to thicken it.
  4. Place the panko in a separate bowl.
  5. Dip the shrimp (or cauliflower) in the batter, let any excess batter drip off, then add it to the panko.  Then place on a baking tray OR in the air fryer basket.  Bake or air-fry for about 12 -15 minutes.
  6. Build the taco!  To the mini tortilla, add the pickled cabbage, fried shrimp (or cauliflower), radish slices, onion, cilantro, lime and fresh avocado crema.
    Gluten-Free Shrimp & Cauliflower Tacos with Avocado Crema
  7. Enjoy!
    Gluten-Free Shrimp & Cauliflower Tacos with Avocado Crema

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Calories
380
Protein
19g
Fat
14g
Carbs
47g
Sodium
770mg
Fiber
6g
Sugar
1g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.