Name: Sesame panfried avocado and shrimp tacos
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: ½ cup olive oil mayonaise ((or use regular mayonaise)); ¼-⅓ cup sweat chili sauce ((homemade* or store bought)); 1 lime ((zest. Serve the lime in wedge with the tacos)); sea salt ((to taste)); 1-2 tsp sriracha sauce ((optional, for more spiciness)); 1 avocado ((cut into wedges)); 1 egg ((beaten)); ½ cup sesame seeds ((black and white or just white)); ¼ cup panko crumbs ((or sub regular bread crumbs)); 3 tbsp avocado oil; ½-1 tsp sea salt ((for sprinkling, to taste)); 1 lbs large shrimp ((peeled an deveined)); ¼ cup flour ((can be gluten free flour as well)); ½ tsp garlic powder; ½ tsp onion powder; 3 tbsp avocado oil; 1 lime ((juice)); ¼-⅓ head cabbage ((shredded)); 1 tbsp lime juice ((or sub apple cider vinegar)); 1 handful fresh cilantro ((chopped for garnishing)); 8-12 tortillas ((charred or warmed up, optional)(either flour or corn tortillas)); 1 lime ((cut into wedges to serve on the side)(optional))

Is it Tuesday yet? Let’s make these sesame panfried avocado and shrimp tacos with a sweet and spicy mayo for Taco Tuesday! Juicy shrimps, crispy warm avocado and a spicy, creamy sauce loaded on top.

These tacos are seriously good and seriously easy to make. You’ll have dinner ready in 30 minutes. What are you waiting for? Let make some avo and shrimp tacos!

Sesame panfried avocado and shrimp tacos close up

How I make these sesame panfried avocado and shrimp tacos?

These tacos come together very easily; make sauce, panfry avocado, sear shrimps, shred cabbage and squeeze some lime over it. That’s it!

Prepare sauce

This flavorful sauce is so easy to make, it feels like cheating. All I do is whisk together olive oil mayonaise, (homemade) sweet chili sauce, sriracha (optional if you like it even spicier), sea salt and lime zest. You can adapt the spice level by adding less chili or more mayo. So easy.

Prepare toppings

I shred some cabbage and massage it with a bit of lime juice or apple cider vinegar (yep, just use your hands!), chop a handful of cilantro, and I warm up the tortillas. The tortillas can be flour or corn, whatever you prefer. I sometimes char them on the stovetop, but usually just wrap them in aluminum foil and warm them up in the oven for 5-10 minutes. If I am in a hurry, I sometimes even skip it all together.

Panfry avocado wedges

I whisk an egg in a shallow bowl and place that next to my cutting board where I have the avocado wedges on. In another bowl, I mix sesame seeds (black and white or just white) and panko. I place that bowl next to the bowl with the egg wash. Now I dip a wedge of avocado in the egg mixture, then coat it in mixed sesame and place it back on the cutting board.

avocado wedges dipped in egg and rolled in panko and sesame seeds

When all the wedges are coated, I heat up 3 tbsp of avocado oil and panfry the wedges in it until golden brown on one side. Then I flip them over. When all sides are browned, they are ready and I place them on a plate, sprinkle a little bit of sea salt on them and set the plate aside until assembly.

Sear shrimps

I coat the peeled and deveined shrimp in a mixture of flour, garlic and onion powder. I heat up 3 tbsp of avocado oil in the same skillet as I panfried the avocado in. Once hot, I add the shrimps to it. You will notice the shrimps will change color very quickly from grey to pink. I sear them quickly on both sides, take them off the heat and drizzle some lime juice on them.

Assemble tacos

All that is left now is for me to assemble these sesame panfried avocado and shrimp tacos. In a warm tortilla I stack shredded tangy cabbage, panfried avocado wedges, juicy shrimps and a few teaspoons of spicy, creamy sauce. And I top it with some fresh cilantro. Dinner is ready!

Sesame panfried avocado and shrimp tacos with sweet chili mayo close up

These tacos are definitely a family favorite! We love them. We hope you do too. They are

flavor packed – easy and quick to make – adjustable – and SO delicious!

Love tacos? Me too! Here are some of my favorites: carne asada tacos with tomato pico de gallo, roasted cauliflower tinga tacos with avo crema, and grilled mahi mahi and pineapple tacos.

Sesame panfried avocado and shrimp tacos

These tacos are stuffed with warm, crispy avocado wedges, seared shrimp and loaded with a tangy sweet and spicy mayo. For extra crunchiness add some shredded cabbage.

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Prep Time 15

Cook Time 10

Assembly time 5

Total Time 30

Course Main Course

Cuisine Mexican

Ingredients

Sauce

½ cup olive oil mayonaise (or use regular mayonaise)
¼-⅓ cup sweat chili sauce (homemade* or store bought)
1 lime (zest. Serve the lime in wedge with the tacos)
sea salt (to taste)
1-2 tsp sriracha sauce (optional, for more spiciness)

Sesame panfried avocado

1 avocado (cut into wedges)
1 egg (beaten)
½ cup sesame seeds (black and white or just white)
¼ cup panko crumbs (or sub regular bread crumbs)
3 tbsp avocado oil
½-1 tsp sea salt (for sprinkling, to taste)

Shrimps

1 lbs large shrimp (peeled an deveined)
¼ cup flour (can be gluten free flour as well)
½ tsp garlic powder
½ tsp onion powder
3 tbsp avocado oil
1 lime (juice)

Tacos

¼-⅓ head cabbage (shredded)
1 tbsp lime juice (or sub apple cider vinegar)
1 handful fresh cilantro (chopped for garnishing)
8-12 tortillas (charred or warmed up, optional)(either flour or corn tortillas)
1 lime (cut into wedges to serve on the side)(optional)

Instructions

The sauce

Whisk together olive oil mayonaise, sweet chili sauce*, sriracha sauce (optional), and lime zest. Add sea salt to taste. You can adapt the spice level by adding less sweet chili sauce, less or no sriracha or more mayonaise.

Tortillas and toppings

Massage the shredded cabbage with a bit of lime juice or apple cider vinegar. Just stick your hands in the bowl and squeeze the cabbage gently.
Chop a handful of cilantro and set aside.
Warm up the (flour or corn) tortillas. Either char them on the stovetop (on the burner, stay with it, it chars quick), or just warm them up by wrapping them in aluminum foil and placing them in a preheated oven (175C/350F) for 5-10 minutes. If you are in a hurry, skip this step.

Panfried avocado

Whisk an egg in a shallow bowl and place that next to your cutting board with the avocado wedges. In another bowl, mix the sesame seeds and panko. Place it next to the bowl with the egg wash.
Now dip a piece of avocado in the egg mixture, then coat it with the sesame seed mixture and place it back on the cutting board.
Heat up 3 tbsp of avocado oil and panfry the wedges in it until golden brown on one side. Then flip them over. When all sides are browned, place them on a plate, and sprinkle with a little bit of sea salt. Set the plate aside until assembly.

Sear the shrimps

Mix the flour, garlic powder and onion powder in a shallow bowl.
Coat the shrimps in the mixture and heat up 3 tbsp of avocado oil in the same skillet in which you panfried the avocado. Once hot, add the shrimps to it. You will notice the shrimps will change color very quickly from grey to pink.Sear them quickly on both sides, take them off the heat and drizzle some lime juice on them.

Assemble the tacos

In a warm tortilla stack shredded cabbage, panfried avocado wedges, shrimps and a few teaspoons of chili mayo sauce. And top it with some fresh cilantro. Serve lime wedges on the side and extra sauce.

Notes

*homemade sweet chili sauce

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Keyword Panfried avocado, Tacos

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