Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, my salt and pepper shrimp taco with tostones and garlic aioli. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli is something that I’ve loved my whole life.
See great recipes for My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli too! Add cornstarch salt and pepper to a bowl mix well and add shrimp to coat well,set aside. See recipes for My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli too.
To get started with this recipe, we have to prepare a few components. You can cook my salt and pepper shrimp taco with tostones and garlic aioli using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli:
- Prepare 10 Shrimp tails on
- Make ready 1 smal bag of Broccoli coleslaw
- Get 2 Avocados ripe sliced
- Take 3-5 tortillas in case u break one or 2 😁
- Prepare 2 Cloves garlic crushed
- Make ready 1/2 cup Mayonnaise or Vegan Mayonnaise
- Prepare 2 cups corn starch
- Get 1 Tbsp kosher salt
- Prepare 1 Tbsp ground pepper
- Prepare 1/4 cup guacamole
- Prepare 2 likes sliced
- Take 1/4 vegetable oil
- Take 1 Tblsp Goya Adobo Seasoning
- Prepare 1-2 Green Plantains (Spanish bananas)
Prep the slaw and crema: Prepare the cilantro lime slaw according to instructions. Combine all of the chipotle crema ingredients in a blender and pulse until smooth.* Cook the shrimp. In a mixing bowl, toss the shrimp with the taco seasoning, plus a generous pinch of salt and black pepper, until evenly coated. Heat oil in a large non-stick sauté pan over medium-high heat.
Steps to make My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli:
- 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,
- 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.
- 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
- 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.
- Place on a platter with Tostones a spoonful of guacomole sliced limes and serve.
Make aioli: In the bowl of a food processor add mayonnaise, sour cream, green onions, garlic, cayenne, salt and pepper, and zest and juice of half a lime, then pulse until smooth. Make shrimp filling: In a large skillet over medium-high heat, add oil, onion, bell pepper, and garlic. Roasted Shrimp Cocktail with Chipotle Aioli is an easy, fool-proof, and updated version of classic shrimp cocktail. Instead of poaching, the shrimp are quickly roasted with olive oil, salt and pepper for an instant upgrade in flavor. The garlic-infused chipotle dipping sauce is the perfect compliment!
So that is going to wrap this up with this exceptional food my salt and pepper shrimp taco with tostones and garlic aioli recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
