Picture of two shrimp tacos and two chicken tacos on a white plate. — Two tasty taco variations with Shrimp and chicken bites. Great combo of flavors served on slider sized corn tacos. Now this is NOT Mexican food, this is really a Tex-Mex combo that fits in with American taste buds. Give it a try, my taster drank a Margarita and it worked well with the dish although another said beer was better.

[x] Flexitarian + Omnivore
[O] Vegan
[O] Vegetarian
[x] Pescatarian: use shrimp and faux-chicken bites
[x] Gluten free: use GF flour for chicken
[x] Weight Maint: limit amount to 2 and limit cheese
[O] Keto Diet: high in protein and carbs, limit veggies
[O] Mediterranean
[O] Lectin Avoidance: Corn
[x] Oxalate Avoidance
[O] Purine Avoidance: Shrimp

Taco Shrimp + BBQ Chicken Bites

Two tasty taco variations with Shrimp and chicken bites. Great combo of flavors served on slider sized corn tacos.

5 from 1 vote

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Course: Lunch

Cuisine: Mexican

Keyword: Chicken Tacos, Shrimp Tacos, Taco Variations, Tacos

Servings:

Calories: 806kcal

Author: Patty

Ingredients

Shrimp Tacos + Slaw

12 large Shrimp Clean, de-shell, de-vein
1 small Red Cabbage Halved + quartered then thinly sliced
1 bunch Cilantro Cut leaves + stems but keep separated
2 T Sriracha more if desired
1 T Mayo more if desired, but not too much mayo
1/2 Chicken Breast Boneless and skinless, cut into small cubes
1/2 t Cumin
1/2 t Kosher Salt
1/2 t Lemon pepper
2 juiced Limes can use zest too on the tacos for added flavor

Chicken Bite Tacos

1 C Grated cheddar cheese
1 C Grated pepper jack cheese
2 limes Sliced into fourths for serving
1 C BBQ sauce (sweet + hot flavor is best)
1/2 Chicken Breast Cut into small cubes
1 Egg
2T Water Make an egg wash
1 C Flour (gluten or not is your choice)
1 C Bread Crumbs (not panko for best result)

Cooking + Plating

1/2 C oil for cooking shrimp + chicken
24 small Corn Tortillas organic and corn only (no wheat mix)

Instructions

Prep Shrimp Tacos with Sriracha Slaw

Chop 1 small head red cabbage in half, then into quarters, and then chop into thin strips. Place in a bowl and mix in 1T mayo, 2T sriracha sauce, 1/2t cumin, 1/2t salt, 1/2t lemon pepper. Mix well and then add in the juice of 2 limes. Mix and put in fridge to marinate.
Wash and chop a bunch of cilantro leaves, and stems, and separate in different bowls.
Clean, peel, and devein 8 large shrimps. Place the clean shrimp in the bowl with cilantro stems, along with the juice from 2 limes.,Set aside to marinate.

Prep Chicken Bite Tacos with Cheese

Grate a combination of cheddar cheese and pepper jack cheese. Wash and slice 2 limes into fourths so there is one lime per serving.
Make a sweet + hot BBQ sauce and set aside at room temp.
Cut a full boneless chicken breast in half, and reserve half for another dish. Meanwhile cut the breast into small bite sizes ~1/2" to 1" cubed.
Schnitzelize the chicken: Salt the chicken bites, then dip into flour and shake off excess. Dip into an egg wash (1 egg whisked with 2T water), then dip into bread crumbs. Place on a plate ready to cook.

Cook Shrimp + Chicken

Chicken: Heat a skillet, heat oil and then once hot fry the chicken bites ~4min a side until brown and crunchy, flip using tongs and then drain on a rack lined baking sheet.
Shrimp: To cook: heat a grill pan and cook the shrimp ~2min on each side until they are pink and still tender (if rubbery, you cooked it too long and the best thing would be to cut the shrimp into little bites rather than serve 1-2 shrimp whole per taco).

Put together

Gather a taco making station: shrimp, coleslaw, chicken, cheese, chopped cilantro leaves, lime slices and salsa.
Heat 4 small organic all corn tacos per plate on a dry cast iron skillet that has been heated. You want the the taco pliable (steamed is okay, or fried until crispy is also okay).
2 Shrimp: To tacos add portion of shrimp (whole or cut), good portion of slaw.
2 Chicken Bites: To tacos add a portion of the chicken bites, ~2-3T cheese, 1-2t BBQ sauce and chopped cilantro.
Serve with a lime slice and extra hot sauce and BBQ sauce at the table.

Notes

Tacos: I use a California manufacturer, Mi Rancho, stone ground whole + organic white kernel corn tortillas, their slider size for this dish. You can eat 4 as a serving size and it lets me explore a variety of tastes while keeping the carbs on the lower side.

Nutrition