Скачать или смотреть Seamus Mullen makes Air-Fried Shrimp Tacos in the Anova Precision Oven

We were so thankful to team up with Seamus Mullen on his journey of looking for ways to make delicious, nourishing, food quickly and efficiently. He wanted to use the air-fry mode (aka convection fan) in the Anova Precision Oven to make his favorite shrimp tacos without that deep fry feeling AND not having to get ANOTHER gadget on the counter to get super crispy results quickly, without any unhealthy fats. These coconut crusted shrimp tacos are gluten-free, free of seed oils and packed with healthy protein, fat and complex carbs.

8 oz shrimp (small/medium)
1/2 c coconut flour
1 tsp sea salt
One egg, lightly beaten
One cup, desiccated, coconut flakes
2 cassava tortillas

Dust the shrimp with coconut flour, dip in egg, and bread with the desiccated coconut.

For the slaw

One cup purple cabbage, shredded
One cup jicama, cut in threads
One mango, cut in threads
2 tablespoons pepitas
1 teaspoon Chia seeds
One avocado, sliced
4 tablespoons avocado oil mayo
Juice of two limes
Salt and pepper
Two sprigs of cilantro

Preheat Anova precision oven to 410 F.

Brush coconut oil on the oven tray and cook for 11 minutes until Golden Brown. Turning halfway through.

Combine all the ingredients for the slaw.

Warm the tortillas in the oven for a minute, then add the slaw, crispy, shrimp, and top with fresh cilantro.

For the full recipe: https://oven.anovaculinary.com/recipe...

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