Gluten-Free Shrimp Taco
Dive into a bold and flavorful meal with these irresistible Gluten-Free Shrimp Tacos, a perfect fusion of zesty marinated shrimp, crisp cabbage slaw, and a creamy, spicy sauce. Succulent shrimp are infused with the vibrant flavors of lime, chili powder, and paprika before being seared to perfection. Nestled in warm gluten-free corn tortillas, each taco is layered with a refreshing slaw of red cabbage, carrots, and cilantro, adding a satisfying crunch to every bite. Topped with a drizzle of a tangy sour cream and hot sauce blend, these tacos are both gluten-free and utterly crave-worthy. Ready in just 25 minutes, they’re ideal for weeknight dinners or casual gatherings. Whether you're gluten-conscious or not, this quick and customizable taco recipe promises to impress your taste buds!
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Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1 Lime, juiced
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 Gluten-free corn tortillas
- 1 cup Red cabbage, thinly sliced
- 1 Carrot, grated
- 0.5 Red onion, thinly sliced
- 0.5 cup Cilantro, chopped
- 0.5 cup Sour cream
- 0.25 cup Mayonnaise
- 1 tablespoon Hot sauce
Directions
Step 1
In a bowl, combine the shrimp, olive oil, lime juice, chili powder, garlic powder, paprika, salt, and black pepper. Mix well to coat the shrimp evenly. Set aside to marinate for 10 minutes.
Step 2
While the shrimp is marinating, prepare the slaw by combining the red cabbage, carrot, red onion, and cilantro in a large bowl. Toss together to combine.
Step 3
In a small bowl, whisk together the sour cream, mayonnaise, and hot sauce to create the creamy topping. Adjust the hot sauce to taste.
Step 4
Heat a non-stick pan over medium heat. Add the marinated shrimp and cook for about 2-3 minutes per side, or until the shrimp are pink and cooked through.
Step 5
Warm the corn tortillas in a separate pan or in the microwave to make them pliable.
Step 6
Assemble the tacos by placing a portion of the slaw onto each tortilla, followed by the cooked shrimp. Drizzle with the creamy sauce and serve immediately.
Nutrition Facts
| Serving size | (1538.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2476.0 |
| Total Fat 113.6g | 0% |
| Saturated Fat 28.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 973.6mg | 0% |
| Sodium 2514.6mg | 0% |
| Total Carbohydrate 256.0g | 0% |
| Dietary Fiber 37.6g | 0% |
| Total Sugars 27.8g | |
| Protein 143.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 984.9mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 2834.2mg | 0% |
Source of Calories