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Hot & Crunchy Shrimp Avocado Cone

Source of Recipe

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Recipe Introduction

The recipes for the Mango Jalapeno Sauce and the Ancho Aioli Sauce are listed under the Hot and Crunchy Trout Recipe in my fish section.

List of Ingredients



Shrimp
Oil
Corn flakes
Almonds
Sesame seeds
Crushed red chili flakes
Sugar
Flour
Egg wash (2 eggs, 1 cup milk)
Tortillas
Avocado
Mango jalapeno sauce
Mayo
Garlic
Cilantro
Cabbage



1) Start by making the breading: In a food processor, combine corn flakes, sesame seeds, almonds, crushed red chili flakes, pinch of salt, sugar.
2) Coat sliced avocado and full shrimp in flour, then place in egg wash and lastly into the breading mixture.
3) While oil in a large skillet heats, prepare coleslaw: Mix white and red cabbage with julienne carrots. Add mango jalapeno sauce (along with mayo, garlic and cilantro) and combine.
4) Toast tortillas on a dry skillet.
5) Fry shrimp and avocado in hot oil.
6) Place tortillas in paper cones. Add shrimp, slaw and avocado.
7) Lastly, finish with ancho aioli sauce.





Recipe