Paleo Bang Bang Shrimp Tacos!!!

Paleo Bang Bang Shrimp Tacos!!!

Ingredients   [ For 7 to 8 people ]    [   Preparation time : 22 minute  –  Cooking time : 35 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

·         1 lb shrimp, peeled

·         2 tablespoons tapioca flour

·         1/3 cup coconut oil, for frying

·         1 cup Nappa 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. Bring to a boil and reduce to a simmer until thickened. Let cool then mix with the mayonnaise and Sriracha.

2.     In a large bowl combine the shredded Napa cabbage, shredded red cabbage, minced cilantro, and green onions. Toss with the 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 tablespoon honey and a pinch of salt. Set aside.

3.     To make the tortillas combine all ingredients in a medium mixing bowl and whisk until smooth. Heat a cast iron skillet over high heat and add a bit of coconut oil or butter to the pan. Pour in 1/5 of the batter at a time and spread out into about a 6″ circle. Allow cooking 1-2 minutes then flip and cook another 1-2 minutes. The tortillas should be soft and foldable but golden brown. Repeat until you have 5 tortillas and set aside.

4.     Heat a large skillet over high heat and melt the coconut oil. Toss shrimp with tapioca until covered and place in skillet. Fry 2 minutes until golden, flip and fry another 2-3 minutes until cooked through and crispy. Toss with Bang Bang sauce.

5.     To assemble place slaw in tortilla and top with shrimp and a drizzle of Sriracha if desired.

Source    http://lowrecipe.net

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