The shrimp in these delicious, crunchy tacos is breaded with an unusual ingredient: oats!
For the shrimp:
2 lbs (900 g) peeled jumbo shrimp
2 cups (180 g) whole oats
1 1/3 cups (160 g) cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup (160 mL) water
4 tablespoons vegetable oil
1/2 cup (120 mL) vegetable oil for frying, plus more as needed
For the tacos:
8 small whole wheat or oat tortillas, warmed
1 cup cooked brown rice
2 cups warmed black beans
Your favorite toppings: chopped cabbage, grated carrots, minced cilantro, jalapenos, etc.
Your favorite salsa
- Place one cup of oats in the blender. Blend until the oats are as fine as flour. Then, in a medium bowl, stir together oat flour, cornstarch, salt, baking powder, eggs, water, and oil with a whisk.
- Put the remaining one cup of oats in the blender. Blend for 5-10 seconds, until the oats are broken up just a little bit. Put these oats into a medium bowl.
- Heat ½ cup oil in a medium fry pan over high heat. When the oil is hot but not yet smoking, dip each shrimp in the batter mixture quickly roll in the oats, and fry for 2-3 minutes on each side, until the coating is golden brown. Drain fried shrimp on paper towels while you do the remaining batches.
- Make the tacos: Spoon brown rice and black beans onto each tortilla. Top with shrimp, your toppings of choice, and salsa. Enjoy!