How to Cook Delicious My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli

My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli. Add cornstarch salt and pepper to a bowl mix well and add shrimp to coat well,set aside. 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 Place shrimp to a large bowl and season with smoked paprika, salt, and pepper. Add olive oil to a skillet and bring up to medium-high heat.

LIME AIOLI Add salt, pepper and fresh garlic to shrimp; toss until coated and fragrant. The tastiest shrimp tacos with miso aioli slaw. You can't get tired of tacos, ever. You can cook My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli using 14 ingredients and 5 steps. Here is how you cook it.

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

1. It's 10 of Shrimp tails on.
2. Prepare 1 of smal bag of Broccoli coleslaw.
3. Prepare 2 of Avocados ripe sliced.
4. You need 3-5 of tortillas in case u break one or 2 😁.
5. It's 2 Cloves of garlic crushed.
6. It's 1/2 cup of Mayonnaise or Vegan Mayonnaise.
7. You need 2 cups of corn starch.
8. You need 1 Tbsp of kosher salt.
9. Prepare 1 Tbsp of ground pepper.
10. Prepare 1/4 cup of guacamole.
11. Prepare 2 of likes sliced.
12. It's 1/4 of vegetable oil.
13. Prepare 1 of Tblsp Goya Adobo Seasoning.
14. Prepare 1-2 of Green Plantains (Spanish bananas).

What we have going on here are tasty spice-loaded shrimps tucked between a tortilla with cabbage slaw that is tossed with a homemade miso aioli sauce. Place peeled, cleaned, defrosted shrimp in a medium bowl and toss together with olive oil, garlic, smoked paprika, salt and pepper. Let sit while you prepare the other elements of the tacos. Start the cabbage next so it has a chance to marry with the salt and lime juice before serving.

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

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..

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. Roasted Shrimp Cocktail with Chipotle Aioli is an easy, fool-proof, and updated version of classic shrimp cocktail.