Paleo Plantain Crusted Crispy Shrimp Tacos
Crispy shrimp tacos in lettuce wraps for a quick and easy weeknight dinner. Paleo Plantain Crusted Crispy Shrimp Tacos are breaded in plantain chips and then baked, for the perfect gluten free healthy meal. They come together in less than 20 minutes are sure to be a crowd pleaser!
Servings 4 servings
Calories 326kcal
Ingredients
Plantain Crusted Crispy Shrimp
- 1 pound peeled and deveined shrimp
- 1 bag plantain strips/chips
- 1 tablespoon taco seasoning
- 2 large eggs, whisked
- 2 tablespoons coconut flour
Tacos
- 1-2 heads butter lettuce (or lettuce of choice), leafs removed
- 1 1/2 cups shredded cabbage (150 grams)
- 1 cup cherry tomatoes, halved (135 grams)
- optional toppings: guacamole, green onion, cilantro, lime juice
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add plantain strips to a bag with taco seasoning and break up until small pieces form. Add to a bowl and set up an assembly line - have the coconut flour in a small shallow bowl or plate and have the whisked eggs in a shallow bowl.
- Bread the shrimp by putting it in the coconut flour, rolling around until fully coated. Then dip it in the egg mixture, fully coating. Last, roll in the plantain mixture, fully coating. Place on the baking sheet and repeat with remaining shrimp. Bake for 6-8 minutes until golden brown and cooked through.
- While the shrimp cooks, set up your taco ingredients. Once shrimp are done, serve over top lettuce wraps with cabbage and sliced tomatoes and top with toppings of choice.
Nutrition
Serving: 1g | Calories: 326kcal | Carbohydrates: 29g | Protein: 28g | Fat: 10g | Fiber: 5g | Sugar: 6g