Recipe: Tasty My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli

My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli. Other Sauces for Shrimp Tacos: The Garlic Cilantro Lime Sauce is THE BEST here. But if you need something different due to restrictions or preferences, our Magic Green Sauce or Cilantro Vinaigrette would do the trick. These shrimp tacos are fast, easy.

Add egg yolks and mustard, and season with salt; process until mixture is blended. Salt-and-Pepper Shrimp with Aioli. this link is to an external site that may or may not meet accessibility guidelines. The fragrant garlic pairs with lemon, rosemary, and just a hint of cayenne pepper for a little kick. You can cook My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli

1. You need 10 of Shrimp tails on.
2. Prepare 1 of smal bag of Broccoli coleslaw.
3. It's 2 of Avocados ripe sliced.
4. You need 3-5 of tortillas in case u break one or 2 😁.
5. It's 2 Cloves of garlic crushed.
6. It's 1/2 cup of Mayonnaise or Vegan Mayonnaise.
7. You need 2 cups of corn starch.
8. Prepare 1 Tbsp of kosher salt.
9. Prepare 1 Tbsp of ground pepper.
10. It's 1/4 cup of guacamole.
11. Prepare 2 of likes sliced.
12. You need 1/4 of vegetable oil.
13. It's 1 of Tblsp Goya Adobo Seasoning.
14. Prepare 1-2 of Green Plantains (Spanish bananas).

Go ahead and whip up this roasted garlic and herb aioli Combine mayonnaise, lemon, salt and pepper, parsley, and rosemary in the bowl with roasted garlic. Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and Stir frequently to ensure the garlic does not burn. These garlic shrimp tacos are a mashup of flavors which work really well together.

My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli step by step

1. Put vegetable oil in saute pan, cut plantain in 1 inch pieces and using a smal knife remove outer green skin k be oil has reached 350 degrees add plantains until golden on all sides remove put on paper towels to drain, knce slightly cool use a small plate and smash plantain till its flat I have a Tostones smasher, place back in oil and cook till golden. Drain and set aside,.
2. Add cornstarch salt and pepper to a bowl mix well and add shrimp to coat well,set aside. Put coleslaw and mayonnaise in a medium bowl mix together add 1 tsp of garlic set aside in fridge..
3. Using same pan Add shrimp and garlic to oil and fry till golden, i put a jalapeno in there i like heat,,place on paper towel to drain.
4. Put your tortillas in the oven and bake on broil for a few minutes till toasted remove and put on plate add coleslaw, then sliced avocado then shrimp..
5. Place on a platter with Tostones a spoonful of guacomole sliced limes and serve..

Garlicky shrimp served on a bed of tangy vinegar slaw Great Tacos Deserve a Great Salsa. For the shrimp: Peel the garlic and chop finely. Season with salt and pepper, add the garlic and parsley and toss to combine. Transfer to serving plates along with the lemon slices and aioli. Give "Taco Night" a Caribbean twist with crunchy breaded shrimp lightly fried in coconut oil, topped with pineapple-mango salsa.

Tweet

Subscribe to receive free email updates: