Paleo Bang Bang Shrimp Tacos | Min Yx Games Paleo Bang Bang Shrimp Tacos | Min Yx Games
Paleo

Paleo Bang Bang Shrimp Tacos

These Paleo Bang Bang Shrimp Tacos taste just like the real thing! Crunchy, spicy, and all around perfect these gluten-free tacos will be the star of dinner tonight…

Ingredients   [ For 4 to 5 people ]    [   Preparation time : 12 minute  –  Cooking time : 15 minutes  ]

BANG BANG SAUCE

  • 1/3 cup mayonnaise Primal Kitchen or homemade
  • 2 tablespoons sweet chili sauce recipe below
  • 2 tablespoons Sriracha

SWEET CHILI SAUCE

  • 3.5 tablespoons white wine vinegar
  • 2 tablespoons water
  • 1.5 tablespoons honey
  • 1 clove garlic minced
  • 1 teaspoon chili flakes
  • 1/2 teaspoon minced ginger
  • 1/8 teaspoon cayenne
  • Pinch of salt

TORTILLAS

  • 2 eggs
  • 2/3 cup water
  • 1 cup tapioca flour
    1/4 cup coconut flour
  • 1/4 teaspoon salt

TACOS + SALW

  • 1.5 lb shrimp peeled
  • 2 tablespoons tapioca flour
  • 1/3 cup coconut oil for frying
  • 1 cup napa cabbage shredded
  • 1/2 cup red cabbage shredded
  • 1/2 cup minced cilantro
  • 2 green onions sliced
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon honey
  • Pinch of salt

Preparation Method

  1. To make the sweet chili sauce combine all ingredients in a small saucepan over medium heat.
  2. Bring to a boil and reduce to a simmer until thickened. Let cool then mix with the mayonnaise and Sriracha.
  3. In a large bowl combine the shredded Napa cabbage, shredded red cabbage, minced cilantro, and green onions.
  4. Toss with the 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 tablespoon honey and a pinch of salt. Set aside.
  5. To make the tortillas combine all ingredients in a medium mixing bowl and whisk until smooth.
  6. Heat a cast iron skillet over high heat and add a bit of coconut oil or butter to the pan.
  7. Pour in 1/5 of the batter at a time and spread out into about a 6″ circle.
  8. Allow cooking 1-2 minutes then flip and cook another 1-2 minutes.
  9. The tortillas should be soft and foldable but golden brown. Repeat until you have 8 tortillas and set aside.
  10. Heat a large skillet over high heat and melt the coconut oil.
  11. Toss shrimp with tapioca until covered and place in skillet.
  12. Fry 2 minutes until golden, flip and fry another 2-3 minutes until cooked through and crispy.
  13. Toss with Bang Bang sauce.
  14. To assemble place slaw in tortilla and top with shrimp and a drizzle of Sriracha if desired

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