Gluten-Free, Dairy-Free, Serves 4
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1/2 cup gluten-free all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- Salt and pepper, to taste
- 2 tbsp coconut oil, for frying
For the Sauce:
- 1/2 cup mayonnaise (vegan if needed)
- 2 tbsp hot sauce (use a gluten-free brand if needed)
- 1 tbsp honey or agave nectar
- Juice of 1/2 lime
For the Tacos:
- Corn tortillas
- Shredded cabbage
- Diced avocado
- Chopped cilantro
- Lime wedges, for serving
Directions:
Whisk together the gluten-free flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Heat the coconut oil in a large skillet over medium-high heat. Dredge the shrimp in the flour mixture, shaking off any excess. Fry the shrimp in the hot oil until golden brown and cooked through, about 2-3 minutes per side. Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
Whisk together the mayonnaise, hot sauce, honey, and lime juice in a small bowl until smooth. Warm the corn tortillas in the microwave or on a skillet to assemble the tacos. Add a spoonful of the sauce to each tortilla, followed by a few pieces of shrimp, shredded cabbage, diced avocado, and chopped cilantro. Serve with lime wedges on the side.