Gluten Free Air-Fried Shrimp and Cauliflower Tacos

Name: Gluten Free Air-Fried Shrimp and Cauliflower Tacos
Total time: 30 min
Ingredients: 1 lb Shrimp, peeled; 1 ⅓ cups Almond flour; 1 tbsp Chili powder; 2 tsp Cumin; 1 tsp Onion powder; 1 tsp Garlic powder; Salt; Black pepper; ⅔ cups Almond milk; 1 ½ cups Panko; 6 Corn tortilla; 12 tbsp Avocado; 12 tbsp Cabbage; 1 Radish, sliced; 6 tbsp Onion, diced; to taste Cilantro; to taste Lime

By Fit Men Cook · 30 min

Ingredients

Shrimp · peeled1 lb
Almond flour1 ⅓ cups
Chili powder1 tbsp
Cumin2 tsp
Onion powder1 tsp
Garlic powder1 tsp
Salt
Black pepper
Almond milk⅔ cups
Panko1 ½ cups
Corn tortilla6
Avocado12 tbsp
Cabbage12 tbsp
Radish · sliced1
Onion · diced6 tbsp
Cilantroto taste
Limeto taste

Instructions

Set the oven or air fryer to 420°F/216°C.
Make tiny cuts across the underside of each shrimp so it lies flat.
Mix the batter ingredients in a bowl until it is runny enough for dipping. If too thick, add almond milk a tablespoon at a time; if too runny, add almond flour a tablespoon at a time.
Put the panko in a separate bowl.
Dip each shrimp (or cauliflower) in the batter, let the excess drip off, then coat it in panko. Place on a baking tray or in the air fryer basket.
Bake or air-fry for about 12 to 15 minutes.
Build each taco: on a mini tortilla, add 2 tablespoons pickled cabbage, the fried shrimp, radish slices, onion, cilantro, lime and 2 tablespoons avocado crema.

Summarized from Fit Men Cook's video. Watch it for the details.

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