Dairy-Free Fried Shrimp Tacos
Crispy, golden perfection meets fresh, vibrant toppings in these Dairy-Free Fried Shrimp Tacos, your next taco night obsession! Succulent, batter-fried shrimp are the star of this dish, coated in a light and airy sparkling water batter seasoned with paprika and garlic powder. Nestled in warm corn tortillas and topped with a zesty cabbage-carrot slaw, creamy avocado slices, and a sprinkle of fresh cilantro, these tacos deliver a bold explosion of textures and flavors—all without a trace of dairy. Perfect for weeknight dinners or casual gatherings, this 40-minute recipe is as quick to make as it is satisfying. Dive into this irresistible dairy-free twist on classic fried shrimp tacos and savor every crunchy, flavorful bite.
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Recipe Information
Ingredients
- 1 pound Shrimp, peeled and deveined
- 8 pieces Corn tortillas
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground paprika
- 0.5 teaspoon Garlic powder
- 1 cup Sparkling water
- 2 cups Vegetable oil, for frying
- 1 cup Cabbage, finely shredded
- 1 small Carrot, julienned
- 1 whole Lime, juiced
- 1 medium Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
Instructions
In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder.
Gradually add the sparkling water to the dry ingredients, stirring until you have a smooth batter. Set the batter aside for about 5 minutes.
Preheat the vegetable oil in a deep skillet over medium-high heat to about 350°F (175°C).
Pat the shrimp dry with paper towels, then dip each shrimp into the batter, allowing any excess to drip off.
Carefully place the battered shrimp into the hot oil, frying in batches for 2-3 minutes or until golden brown and crispy. Avoid overcrowding the pan.
Remove the shrimp with a slotted spoon and drain on a paper towel-lined plate.
In a bowl, combine the shredded cabbage, julienned carrots, and lime juice. Toss to coat the vegetables evenly.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by placing a few fried shrimp in each tortilla, topping with the cabbage-carrot slaw, avocado slices, and a sprinkle of fresh cilantro.
Serve immediately and enjoy your dairy-free fried shrimp tacos!
Nutrition Facts
Calories |
6343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 513.4 g | 658% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 319.3 g | 116% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 13.2 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3345 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
