I’ve been on a bit of a kick using my Green Goddess dressing since I’d hate to see it go to waste, so I figured why not make a Baja California style street taco and use this dressing instead of the usual crema. These green goddess shrimp tacos are simple; just a few fried shrimp, some diced tomato, and thinly sliced cucumber and shallot with a drizzle of the fresh green sauce. I’m a big fan of seafood tacos and I hope you are too.
Green Goddess Dressing Recipe
The shrimp frying style is exactly the same as my Pineapple Mango Shrimp, just not tossed in the Pineapple Mango Glaze. Meaning, these shrimps are just a light and crispy…and easy to make!
Ingredients:
6 Street-Style Flour Tortillas
18 medium Shrimp
2 Eggs
4 tbsp Cornstarch
1 Persian Cucumber; thinly sliced using a hand plane or a peeler
1 Large Tomato, diced
2-3 Shallots, diced or thinly sliced
1/2 cup Green Goddess Dressing
Salt and Pepper; to taste
Green Goddess Shrimp Tacos Instructions:
1. In a bowl, beat 2 eggs and add the cornstarch. Thin it out with sparkling water until it about doubles in volume, or is a consistency just enough to coat the shrimp and not slide off.
2. Deep-fry these shrimp for about 2 minutes, or until lightly golden. If shallow-frying, about 1 minute per side.
3. Toss the tortillas over an open flame (if possible) for a few seconds per side to soften and heat them up. Put 3 shrimp per taco and add the tomato, cucumber, and shallot. Salt and pepper if you like, then drizzle with the green goddess dressing and serve!
Green Goddess Shrimp Tacos Notes:
These green goddess shrimp tacos can be easily customized to suit your tastes. You can add some cotija cheese, or hot sauce, some lime juice or whatever you like to make your perfect taco. Think of this recipe as just a basic bare-bones taco perfect for your customization.
Try my Pineapple Mango Shrimp Recipe Here
Green Goddess Shrimp Tacos
Ingredients
- 6 Street-Style Flour Tortillas
- 18 Shrimp
- 2 Eggs
- 4 tbsp Cornstarch
- 1 Persian Cucumber
- 1 large Tomato
- 2-3 Shallots
- 1/2 cup Green Goddess Dressing
- Salt and Pepper to taste
Instructions
- In a bowl, beat 2 eggs and add the cornstarch. Thin it out with sparkling water until it about doubles in volume, or is a consistency just enough to coat the shrimp and not slide off.
- Deep-fry these shrimp for about 2 minutes, or until lightly golden. If shallow-frying, about 1 minute per side.
- Toss the tortillas over an open flame (if possible) for a few seconds per side to soften and heat them up. Put 3 shrimp per taco and add the tomato, cucumber, and shallot. Salt and pepper if you like, then drizzle with the green goddess dressing and serve!
Leave a Reply