Shrimp Tacos
These healthy Shrimp Tacos are easy to make in under 30 minutes with shredded cabbage, avocado, tomatoes and a zest seasoning. They're low carb, keto, paleo and perfect for lunch or dinner! Serve them in a bowl or over lettuce wraps to make them Whole30 compliant.
Ingredients
FOR THE SHRIMP:
- 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
- 1 1/2 tablespoons avocado oil OR olive oil , divided
- salt and black pepper to taste
- 1 1/2 tsps Primal Palate taco seasoning OR use your favorite taco seasoning blend
FOR THE CILANTRO LIME CREAM:
- 1 avocado
- 1 tablespoon Whole30 compliant mayo OR sour cream
- 1 lime
- 2 tablespoon cilantro
- salt and black pepper , to taste
FOR THE TACOS:
- 1 avocado , pitted and cut into chunks
- 1 lime
- 6 Siete Almond Flour Tortillas OR use your favorite corn, flour or low carb tortillas
- 1/2 cup shredded cabbage
- 1/2 cup shredded purple cabbage
- 5 cup grape tomatoes , sliced
- 1/2 cup cooked cauliflower rice
GARNISH:
- sliced jalapenos , optional to taste
- cilantro
Instructions
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In a large bowl, drizzle the shrimp with 1 teaspoon oil. Season with salt and pepper then sprinkle with taco seasoning. Toss to coat evenly and allow to marinate while you prepare the toppings and avocado cream.
TO MAKE THE AVOCADO CREAM:
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Add the avocado, mayo, cilantro, lime to a high speed blender. Blend until smooth.
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Add water as needed, to thin out sauce. Season with salt and pepper, to taste.
TO COOK SHRIMP ON THE STOVE:
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Heat a large non-stick skillet on medium-high heat. Add the remaining oil and swirl to coat pan. Add the shrimp and cook until pink and opaque and just cooked through - about 4-5 minutes. Transfer shrimp to a plate and add a squeeze of lime.
TO COOK SHRIMP ON THE BARBECUE:
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Preheat grill to medium-high heat. Clean and brush grill lightly with oil (using long tongs with a paper towel).
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Place shrimp on grill and cook until just opaque, about 1.5 - 2 minutes per side. Cover to keep shrimp warm.
TO ASSEMBLE THE TACOS:
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Char the tortillas on a gas stove or broil in the oven until the edges are lightly burnt. Fill each tortilla with avocado cream, cauliflower rice, cabbage, tomatoes, avocado, shrimp and cilantro. Serve with jalapeno and extra lime if desired.