Shrimp Tacos

Ingredients:

• For the pico de gallo 

• 2 small tomatoes, cubed 
• ½ small onion, cubed 
• 3 tablespoons finely chopped cilantro 
• Salt and pepper 

• For the tacos 

• ½ lb peeled and deveined shrimp 
• Chili powder 
• ½ teaspoon salt 
• ⅛ teaspoon ground black pepper 
• 1 cup Just About Foods Chickpea Crumbs 
• 2 eggs, whisked 
• 1 cup vegetable oil  

• To assemble 

• 4-6 small corn tortillas 
• Mayo 
• Lime 
• Cilantro 

Instructions: 

1. In a small bowl combine the chopped tomatoes, onion, cilantro, salt and pepper. Set it aside.  

2. In a medium bowl, combine the shrimps, chili powder, salt and pepper. 

3. Preheat the vegetable oil to 375°F. 

4. Coat the shrimp with the beaten eggs and then coat them with chickpea crumbs. Transfer them to the hot oil and fry until golden brown. 

5. To assemble, place the tortillas on a plate, add 3-4 shrimps, a drizzle of mayo, and pico de gallo. Garnish with cilantro leaves and lime. Enjoy!