Quinoa adds a healthy, hearty crunch
Prep Time:
18 minutes
Cook Time:
2 minutes
Servings:
Ingredients
  • 1 large egg
  • 1 cup ice cold water
  • 1 cup all-purpose flour, sifted
  • 1/4 cup quinoa (white, red or black)
  • 2 large shrimp, peeled and deveined, tails removed
  • canola oil, for frying
  • 3 tablespoon chipotle sauce, such as cholula
  • 2 slices avocado
  • 2 (5-inch) flour tortillas
  • 2 sprigs fresh cilantro
Directions
  1. Step 1: Using a medium bowl, whisk 1 large egg. Add 1 cup ice water and whisk until combined. Add 1 cup sifted all-purpose flour and whisk just until combined. Do not overmix. Use batter immediately.
  2. Step 2: Place 1/4 cup quinoa on small plate. Dip 2 large shrimp in egg batter to coat, allowing excess to drip off. Press shrimp into quinoa to coat on both sides.
  3. Step 3: Using a small saucepan over medium-high heat, heat 1 inch of canola oil to 350 F. Fry shrimp until cooked through, about 2 minutes. Drain on paper towels.
  4. Step 4: Divide 3 tablespoons chipotle sauce between 2 shot glasses. Roll shrimp and 2 slices avocado inside 2 (5-inch) flour tortillas. Place tacos vertically in shot glasses. Garnish with 2 sprigs fresh cilantro.