Paleo Shrimp Tacos and are crunchy, spicy, creamy and altogether excellent way to end the day – and start the night! The grain-free tortillas are the perfect foundation for the tender shrimp sautéed with fresh jalapeño, red onion, garlic and ginger. Then piled high with cabbage, carrot, cilantro, tomato and avocado, the cool toppings balance out the salt and spiciness of the hot filling. A squeeze of fresh lime turns up the dial another notch, and finishes off this dish with style and class. A perfect blend of savory and sweet, creamy and crunch, hot and cool, and with a splash of acid, you’ll want to dive into this plate like an awaiting Chilean lagoon!
Paleo Shrimp Tacos Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
- 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 1/2 tablespoon flax meal (or ground chia seed)
- 2 cage-free eggs
- 1/4 cup water (plus extra)
- 2 tablespoons coconut oil
- 1/4 teaspoon baking powder
- Pinch ground white pepper (or black pepper)
- Pinch ground cumin (optional)
- Pinch Celtic sea salt
- Coconut oil (for cooking)
- 12 oz medium shrimp
- 1/2 small red onion
- 1 fresh jalapeño
- 1 garlic clove
- 1/2 inch piece ginger root
- 1/4 head cabbage (1 cup shredded)
- 1 small carrot
- 1 avocado
- Large bunch cilantro
- 1 tomato
- 2 limes
- Coconut oil (for cooking)
- Heat medium frying pan over medium-high heat and coat with coconut oil.
- For Paleo Tortillas, whisk together eggs, coconut oil and 1/4 cup water in a medium mixing bowl.
- In a separate mixing bowl, blend coconut flour, almond flour, flax or chia meal, baking powder, salt and spices.
- Slowly whisk as you pour the flour mixture into the egg mixture. If the batter appears too thick to spread fairly thin in pan, add up to 4 tablespoons water 1 tablespoon at a time.
- Use a ladle or dry measure cup to pour 1/4 of batter into hot oiled pan. Tilt pan in circular motion as you pour so the batter spreads thinly.
- Cook batter for about 90 seconds, or until slightly golden and firm. Flip tortilla with tongs or spatula and cook another 90 seconds. Remove cooked tortilla and place on paper towel or parchment sheet.
- Cook remaining batter for 90 seconds on each side. Re-oil pan as necessary.
- Keep the cooked tortillas warm and moist in oven set to WARM under damp paper towel.
- Use clean paper towel to carefully wipe out frying pan. Add 1 tablespoon of coconut oil to the pan and return to medium heat.
- Peel and devein shrimp, and remove the tails. Peel and mince garlic and ginger. Peel and thinly slice onion. Slice fresh jalapeños.
- Add shrimp to pan with garlic, ginger, onion and jalapeños. Sauté about 2 minutes, then squeeze juice of 1 lime and a sprinkle pinch of salt and pepper over shrimp.
- Sauté shrimp until just cooked, about 5 minutes. Remove from heat.
- Grate carrot, shred cabbage, dice tomato, and finely chop cilantro. Slice avocado in half, remove the pit, and slice the flesh in its peel.
- Remove tortillas from oven and layer with sautéed shrimp, onions and jalapeños (optional). Top with shredded cabbage and carrot, diced tomato and avocado slices. Finish with a large pinch of cilantro and a squeeze of lime.
- Fold tortillas over delicious filling and serve warm.
The best thing about seafood dishes are how easy they are to customize and really make your own. These shrimp are sautéed, but can easily be battered in whipped egg whites, coconut flour and soda water for a tempura style crunch. Add shredded coconut to that mix you’ll find yourself with an indulgent and savory sweet coconut shrimp taco. The possibilities are endless. Grate on some classic or horseradish. Top it with plantain sticks – thin strips of crispy fried green plantain. Even dredge and fry the onions for onion straws. With this dish, you can really go left – but you can never go wrong.