Green Seasoned Vegan Shrimp Tacos
What says summer freshness more than a taco? Crisp lettuce, green seasoned meaty hearty shrimp, and fresh salsa make these tacos a must try. Tacos are a quick and easy meal that everyone loves, they are always a crowd-pleaser, and they're good even when they're vegan.
These shrimp tacos are a flavor explosion! They strike the perfect balance of flavours between the zesty herby shrimp, fresh sweet corn salsa , and crisp lettuce on freshly fried tortilla shells. With so much flavor, I guarantee you’ll make this shrimp taco recipe again and again!
Shrimp
half a package of vegan konjac shrimp
2 tbs green seasoning
a squeeze of lime juice
1 tbs of corn starch
This is the brand of vegan shrimp I used. I found it at my local asian grocery store.
Corn Salsa
½ a can of corn (fresh + grilled would be ideal)
1 roma tomato
1 shallot
juice of half a lime
½ tsp of Tajin
½ tbs green seasoning
Other Ingredients
flour or corn tortillas (I used flour)
lettuce
oil for frying
salt and pepper to taste
Instructions
Fry the tortillas over medium high heat for about 1-2mins per side in 2 inches of oil using tongs to fold the tortilla onto itself. If you’re using corn tortillas microwave them with a damp paper towel. Warm the tortillas in the microwave for about 30 seconds or until soft and pliable then fry and set aside.
For the corn salsa finely mince a shallot and dice a tomato. Add to a bowl with half a can of corn (1 cob if using fresh) salt + pepper, and the juice of half a lime. Add the tajin + green seasoning, mix and set in the fridge.
Add the shrimp to a bowl with the green seasoning, corn starch, lime juice, and a pinch of salt and pepper. Mix well until the shrimp is fully coated.
Fry the shrimp for about 3-5mins on either side in 2 tbs of neutral oil over medium-high heat until lightly brown. Place the shrimp back in the marinade bowl to absorb residual flavour.
Roughly chop your lettuce and assemble your tacos. Serve and enjoy!
