Crispy Shrimp Tacos with Cilantro Lime Sauce
Crispy shrimp tacos are marinated in a 'buttermilk' mixture then cooked until perfectly golden brown and crispy. They're packed with flavor, have great textured, and are served with a creamy cilantro lime sauce. This recipe is dairy free and gluten free.
Ingredients
Crispy Shrimp
- 1 pound large peeled and deveined shrimp thaw first if using frozen
- ½ cup creamy unsweetened oat milk
- 1 tablespoon white wine vinegar
- 1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using anything else
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¾ cup potato starch or corn starch
Creamy Cilantro Lime Sauce
- 1 cup cilantro leaves and stems roughly chopped
- ¼ cup + 2 tablespoons dairy free sour cream
- zest and juice of 1 lime about 2 tablespoons juice
- 2 tablespoons olive oil or avocado oil
- 1 small garlic clove minced
- ½ teaspoon diamond crystal kosher salt start with ¼ teaspoon if using anything else
- ¼ teaspoon black pepper
Slaw
- 3 cups thinly sliced green cabbage
- 1 cup shredded carrots
- 2 tablespoons cilantro lime sauce
For Serving
- warm corn or flour tortillas
Instructions
- Marinate shrimp. Whisk together oat milk, vinegar, kosher salt, garlic powder, onion powder, and black pepper then pour over peeled and deviled shrimp and stir to coat. Set aside.
- Make sauce. Add all the sauce ingredients to a blender or food processor and blend until completely smooth, scraping down the sides as needed.
- Make slaw. In a medium bowl, combine the green cabbage and carrot. Toss with a couple tablespoons of the sauce. Set aside.
- Dredge. Add the potato starch to a shallow bowl. One by one, remove the shrimp from the marinade, letting excess drip off. Dip both sides fully in the starch, tapping off the excess. Transfer breaded shrimp to a plate.
- Cook the shrimp. Heat a high walled large skillet over medium heat with enough oil to cover the bottom of the pan. Cook the shrimp in a single layer for a few minutes on each side, depending on their size until golden brown and crispy. Transfer to a wire rack and continue with the process until you've cooked all the shrimp.
- Assemble. Add slaw to the bottom of a warm tortilla, followed by crispy shrimp and a drizzle of the creamy sauce. Serve with lime wedges if desired.
Notes
See the blog post for step by step photos, helpful tips, storage, and recipe FAQs.