Baked Shrimp Tacos

Baked Shrimp Tacos
Ingredients
Spice Mix
- 3 tablespoons dark brown sugar, firmly packed
- 2 tablespoons Baking Free gluten-free All Purpose Flour
- 2 heaped tablespoons plain, gluten-free breadcrumbs (I freeze crusts and ends of my homemade bread to have for this purpose--crumble while still frozen)
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground red pepper (I used less--a healthy pinch)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
Spice Mix (Optional)
- 1/3 cup white sugar (my family decided it was too sweet with this much, eliminate it or use less)
Shrimp
- 1/4 cup butter, melted
- 16oz package uncooked thawed large shrimp (make sure shrimp are shelled and cleaned)
Sauce
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
Tacos
- 16 6-inch corn tortillas, warmed
- 2 cups coleslaw mix (shredded cabbage)
Directions
Step 1 | |
Heat oven to 500 degrees F. Line a baking sheet with foil. Set aside. | |
Step 2 | |
Combine spice mixture ingredients in a small bowl. Dip shrimp in butter and then in spice mix. Place on baking sheet. Bake for 5-6 minutes or until shrimp are pink and the coating is bubbly. | |
Step 3 | |
Mix together the sauce ingredients in a small bowl. Set aside | |
Step 4 | |
To assemble, warm corn tortillas. Place 3-5 shrimp in corn tortillas, top with a generous amount of cabbage and drizzle with sauce. Serve immediately. |