Grain-free crispy chili shrimp tacos with honey lime slaw

I’m not exactly what you’d call the most spontaneous person. I love a good adventure- don’t get me wrong, but my spontaneity is a little more calculated, like, “we can be spontaneous from 2-5pm” kind of spontaneous. And while I’ve gotten a little more laid back over the years, I’m still not someone to pack up and go on a ten day vacation on a whim… or invent a recipe on the spot. But this one is different. This one came out of, “I want tacos, but I want something different than what we always do. I want something a little spicy, and tangy, and a little sweet… maybe a little crispy something in there…” And you all, I could get used to having a little more spice in my life. ???? These entirely grain-free tacos are not only delicious, they’re EASY (always my favorite!). These deserve a spot on your meal plan, next week!

Crispy Taco Shrimp:

1 lb fresh or frozen and defrosted peeled and deveined shrimp, patted dry

1 egg

1 cup almond flour

1 tbsp taco seasoning

pinch salt

1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Whisk egg in a large bowl. In a separate bowl, whisk almond flour with taco seasoning and salt.
3. Dip shrimp first in egg and then in almond flour mixture to coat.
4. Place shrimp with space between on parchment paper and bake in oven for 15 minutes. Serve on top of slaw and taco shells (or taco salad!)

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