Langostino Tacos

Langostino Tacos

*Makes 4 Large Tacos or 8 Small Tacos

**Go Here for my Grain Free Spinach Tortilla Recipe

For The Sauce:

2 Cups of Fresh Cilantro, stems removed

4 Whole Green Onions

1/2 of an Avocado

2 Garlic Cloves

3/4 teaspoon of Celtic Sea Salt

Juice of 2 Limes

1 Tablespoon of Apple Cider Vinegar

1/4 Cup of Extra Virgin Olive Oil

2 teaspoons of Coconut Sugar

1/8 Cup of Water

Place all ingredients in a blender or nutribullet and blend until smooth. Refrigerate. You’ll likely have extra sauce left over – it goes great on top of salads, baked potatoes, and with chicken. The next night, I used it as a sauce for cole slaw with a little of Primal Kitchen’s dairy free caesar dressing and it got rave reviews. 

For The Toppings:

1 Large Carrot Peeled, then sliced with the peeler into long strips

4 Large Radishes, sliced thinly

1 Cup of Red Cabbage, thinly sliced

1 Cup of Baby Spinach Leaves, stems removed

1/2 Cup of Red Onion, thinly sliced

2 Avocados, thinly sliced

Prepare toppings and set aside or refrigerate. Wait until you’re ready to serve the tacos to slice the avocados. 

For The Langostino:

4 Cups of Langostino, thawed and patted dry 

1/4 Cup of Avocado Oil

4 Cloves of Garlic, peeled and grated

2 Tablespoons of Fresh Lemon Juice

1/2 Cup of Minced Parsley

Celtic Sea Salt to Taste

Heat the avocado oil in a large skillet on medium high. The langostino is already cooked, so this process is quick. Add the grated garlic and move it around in the oil to flavor, making sure it doesn’t burn. Add the langostino and toss several times to heat through. About 3 minutes. Add the parsley, season with salt and lemon juice, toss a couple more times and remove from the heat. 

Layer the tacos however you’d like and top with the cilantro sauce and serve. We also added a little hot sauce.