Ok - living in Texas, Taco Tuesday is a thing, for sure...so I thought I'd partake this Tuesday and make shrimp tacos! I wanted to combine the classic bang bang shrimp everyone loves with my favorite pickled onion recipe. I tried to keep it somewhat healthy by air-frying the shrimp...so far, this is my favorite taco combo to date!
*Note if you'd like pickled onions, you'll have to prep those at least a day before...the longer you wait the better!
Tuesday shrimp tacos pair well with the Deep Ellum Brewing Co.'s Neato Bandito, Mexican-style lager
TUESDAY SHRIMP TACOS
Protein: shrimp Prep Time: 15 minutes Cook Time: 10 minutes
INGREDIENTS (9+):
shrimp:
shrimp (1 lb) egg white (2)
flour (1 c)
seasoning to taste
cooking spray
-
sauce:
mayonnaise (1/2 c)
sweet chili sauce (1/3 c)
sriracha sauce (2 tbsp or to taste)
-
garnishes:
taco shells/tortillas
shredded cheese
cole slaw mix
corn
salsa
cilantro
pickled onions** (see below for easy recipe!)
INSTRUCTIONS:
- Preheat air fryer to 375 F.
- Combine flour and seasoning in a large bowl or plate with deep edges.
- In another large bowl, coat shrimp in egg whites.
- Roll shrimp through the flour mixture, coating evenly, then place on a clean plate.
- Lightly spray the shrimp with cooking spray and place carefully (sprayed side down) into the preheated air fryer.
- Spray the other side of the shrimp in the air fryer to coat both sides. - Cook 5 minutes on one side, flip, and then cook another 5 minutes - or until shrimp are cooked through and crispy.
- While the shrimp is cooking, you can prep the sauce.
- Whisk together the mayo, sweet chili sauce and sriracha together.
You can play with different ratios of each, depending on if you want the sauce spicier or more creamy. - Once the shrimp are done cooking, transfer to a bowl and lightly toss in some of the sauce.
You should have a little reserve leftover to top the taco with, if desired.
- Now that the shrimp is ready, make your taco as you please!
We love the HEB mixla tortillas that are both corn and flour.
- Dig in!
PICKLED RED ONION RECIPE
I acquired this recipe from my mother in law who used it in a green salad. I loved them so much, we have used them for many other things like chicken tzatziki rice bowls and tacos - they are super versatile!
Pickled red onion made with white sugar and balsamic vinegar - note the dark colour!
PICKLED RED ONION
Prep Time: 5 minutes Cook Time: 10 minutes
INGREDIENTS (3+)
red onion (1 medium, ~1 c)
vinegar (1 c)
I prefer red wine or balsamic
sugar (1/2 c)
You may alter this, depending on how sweet you'd like them.
You may also try other sweeteners, but I've only made it with white granulated sugar...
- Combine red onion, vinegar and sugar in a saucepan. Bring to a boil and simmer until the onion turns soft.
- Let mixture cool and store in a clean jar in the refrigerator.
-I would try to make use of them within a few weeks, at most.
-Dig in!