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

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We hope you got benefit from reading it, now let’s go back to my salt and pepper shrimp taco with tostones and garlic aioli recipe. You can have my salt and pepper shrimp taco with tostones and garlic aioli using 14 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli:
  1. Use 10 Shrimp tails on
  2. You need 1 smal bag of Broccoli coleslaw
  3. Get 2 Avocados ripe sliced
  4. Provide 3-5 tortillas in case u break one or 2 😁
  5. Take 2 Cloves garlic crushed
  6. You need 1/2 cup Mayonnaise or Vegan Mayonnaise
  7. Prepare 2 cups corn starch
  8. Prepare 1 Tbsp kosher salt
  9. You need 1 Tbsp ground pepper
  10. Get 1/4 cup guacamole
  11. Use 2 likes sliced
  12. Prepare 1/4 vegetable oil
  13. You need 1 Tblsp Goya Adobo Seasoning
  14. Take 1-2 Green Plantains (Spanish bananas)
Instructions to make My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli:
  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.

Start the cabbage next so it has a chance to marry with the salt and lime juice before serving. 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. Transfer to a clean plate and set aside. Coat shrimp in olive oil and dust with a little bit of chipotle powder and salt.

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