Tequila Shrimp Street Tacos
Wild shrimp fried in crispy, salty tequila fry batter with lime-tossed purple cabbage, folded into a no-corn torilla, and drizzled with cilantro lime ranch.
Shrimp tacos can be insanely good. But often they're full of lectins. Most food trucks and restaurants batter fry then shrimp and serve them in corn tortillas I've taken care of all that with my tequila lime cassava batter and no-corn tortillas. These shrimp tacos are so good, you'll want them at least twice a week.
To make Lectin Free Gourmet tequila shrimp street tacos, first you'll need some good wild caught jumbo shrimp. Wild caught is important when selecting your seafood. As you know, you are what you're eating ate. So if your buying farm-raised fish and seafood, you're likely eating corn. Wild caught fish and seafood ate what God meant them to eat. And the last time I looked, I didn't see any corn crops in the ocean.
Next you'll want to invest in some great kitchen tools. I swear by my cast-iron tortilla press. It makes homemade tortillas a snap. You can get buy without one if you have a heavy, cast-iron pot to press the tortilla dough. But the lever on the tortilla press ensures consistent thickness and uniformity on your tortillas, if you're into that sort of thing.
We are going to be using tequila in this recipe, but not just any tequila will do. On the Plant Paradox plan, barrel-aged spirits are on the Dr. Gundry's YES list. So, when you're shopping at your local liquor store, be sure to ask for tequila añejo.
Tequila añejo is aged longest in oak barrels. The polyphenols in the oak barrels seep into the tequila making it healthier.
Ever wonder why most people shoot tequila? Because it tastes teriible! Aged tequila is much ,more oaky and nicer to sip. The agave flavor has had more time to marinate in the barrels. And the darker brown color means it's full of polyphenols. So, consider the leftover tequila añejo you have lying around from this recipe a health drink. YOU'RE WELCOME!
Okay, let's make tequila shrimp tacos!
(Serves two, takes 30 minutes to prepare)
LFG Tequila Shrimp Tacos
4 Jumbo Wild Caught Shrimp (peeled and deveined)
2 Tbsp. Cassava Flour
Tequila Fry Batter*
1 Cup Shaved Purple Cabbage
2 Tbsp. Lime Juice
Cilantro Lime Ranch Dressing**
Rice Bran Oil (for frying)
Green Onions (sliced)
*LFG Tequila Fry Batter
1/3 Cup Cassava Flour
1 Tbsp. Tequila Añejo
2 Tbsp. Sparkling Water
1 Tbsp. Lime Juice
1/4 tsp. Salt
**LFG Cilantro Lime Ranch Dressing
1/2 C Fresh Cilantro Leaves
1 Tbsp. Onion (chopped)
1/4 tsp. Salt
1/4 tsp. Pepper
1 Tbsp. Lime Juice
1/4 C Plain Coconut Yogurt
1 Tbsp. Coconut Milk
Step 1: Make the Cilantro Lime Ranch
In a small food processor with sharp blade, add cilantro leaves, chopped onion, salt, pepper, lime juice, coconut yogurt, and coconut milk. Turn processor on and blend ingredients well for about one minute. Scrape into a small bowl and set aside.
Step 2: Make the Tequila Fry Batter
In a medium bowl, whisk cassava flour, tequila, sparkling water, lime juice, and salt together to a smooth and batter-like consistency.
Step 3: Fry Shrimp
Heat deep fryer filled with rice bran oil (or oil in deep saucepan) to 325 degrees F. Dredge shrimp in cassava flour. Then submerge in tequila batter. Drop into hot oil and fry for about three minutes until crispy, golden brown. Drain and let stand.
Step 4: Assemble Tacos
Onto two dinner plates, place two no-corn tortillas for each. (Siete almond flour tortillas work too). In a medium bowl, toss shaved purple cabbage in fresh lime juice. Divide cabbage into four servings and pile one serving onto each of the four tortillas. Next, slice each fried shrimp into three pieces. Place a total of one whole shrimp (three pieces) on each cabbage pile. Generously spoon cilantro lime ranch dressing onto each taco. Garnish with fresh cilantro and sliced green onion.
Pair with, you guessed it, tequilla añejo on the rocks. Eat, sip, and ENJOY!