Crispy Shrimp Tacos with Avocado Lime Crema

Serving Size: 6 Tacos

Total Time: 15 minutes

Ingredients:

• 6 flour or corn tortillas

• 1/2 lb. fully cooked shrimp

• Oil of your choice for frying (olive, vegetable, avocado)

• For coating shrimp: 1/2 cup flour, 1 cup panko crumbs, 1 egg

• For the pico de gallo: 1 diced tomato, 1/2 diced white onion, 1 juiced lime, dash of salt, 1/4 cup chopped cilantro

• For the avocado crema: 1/2 avocado, 1 juiced lime, 1/8 cup cilantro (no need to chop), 3/4 cup unsweetened greek yogurt OR 3/4 cup sour cream

Recipe:

1. Make your pico de gallo by dicing up your tomato, white onion, and cilantro. Mix all the ingredients from above to make the pico de gallo.

2. Make your avocado crema. Use a food processor or blender (I used a Nutribullet - much easier to clean because it's so small). Add the above ingredients until the sauce is creamy. Add more greek yogurt/sour cream if it's not creamy enough.

3. On medium heat, heat a pan with olive oil, avocado oil, or vegetable oil with enough to cover the bottom.

4. Take 3 small plates/bowls and add flour to the first, mixed egg to the second, and panko crumbs to the third. Remove the tails from the shrimp. Dip each shrimp into the flour, then the egg, then the panko crumbs.

5. Once the oil is hot, add in each shrimp. Cook the shrimp for about 1-2 minutes on each side, or until golden brown.

6. Fill your tortillas with the fried shrimp, pico de gallo, and avocado crema. Enjoy!