Why wait for Tuesday? You can have tacos every day with this Bonafide, nutrient-packed recipe that’s gluten-free, grain-free and 100% FULL of flavor.

INGREDIENTS

SHRIMP
  • 1 1/2 – 2 Pound peeled and deveined wild-caught shrimp
  • 2 Eggs
  • 2/3 cup + 2 tablespoons coconut flour
  • 1/2 cup arrowroot powder
  • 1/2 teaspoon sea salt
  • 1/4 Fresh ground pepper
  • Chosen Foods avocado oil for frying
SLAW
GARNISH
  • Pickled red onions
  • cilantro
  • onion
  • tomato
  • lime
  • Siete habanero & chipotle hot sauce
TORTILLAS

We LOVE Siete grain-free tortillas 🙂

INSTRUCTIONS

  1. Heat a thin layer of oil in a large skillet over medium heat.
  2. Whisk together coconut flour, arrowroot powder, salt, and pepper in a wide bowl. Dip shrimp in eggs then dredge in flour. Shake off excess and place on a baking sheet or plate. Repeat with all shrimp.
  3. When the oil is hot, start cooking shrimp in batches. Cook shrimp for 2-3 minutes or until golden brown, flip and cook for 1-3 minutes or until golden brown.
  4. Combine all ingredients for slaw into a bowl, toss until well combined.
  5. Heat Siete tortillas on the stove (we recommend frying in a little coconut oil to make them extra crispy), then assemble your taco!