Paleo Shrimp Tacos

Dive into the vibrant flavors of these Paleo Shrimp Tacos, a wholesome twist on a classic favorite! Featuring tender, chili-lime marinated shrimp seared to perfection and paired with a creamy avocado slaw bursting with fresh cabbage, red onion, cilantro, and a hint of jalapeño heat, this recipe is a feast for the senses. The true standout is the homemade grain-free tortillas made with nutrient-packed sweet potatoes, coconut flour, and arrowroot flour, delivering a soft yet sturdy base for these mouthwatering tacos. Ready in under an hour, these gluten-free, dairy-free tacos are perfect for a healthy weeknight dinner or a paleo-friendly taco night. Serve them up fresh for a satisfying meal that’s as nourishing as it is delicious!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 whole lime
• 2 tablespoons coconut oil
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 1 large avocado
• 1 cup red cabbage, thinly sliced
• 1 cup green cabbage, thinly sliced
• 0.25 cup red onion, thinly sliced
• 0.25 cup fresh cilantro, chopped
• 0.5 unit fresh jalapeño, finely chopped
• 2 tablespoons coconut milk
• 2 large sweet potatoes
• 2 tablespoons coconut flour
• 1 tablespoon arrowroot flour
• 1 large egg
• 0.5 teaspoon garlic powder for tortillas
• 0.25 teaspoon salt for tortillas

Directions

Step 1

Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for about 45 minutes until soft, then let them cool enough to handle.

Step 2

While the sweet potatoes are baking, marinate the shrimp. In a medium bowl, combine shrimp, juice of 1 lime, garlic powder, chili powder, and salt. Let it marinate for at least 15 minutes.

Step 3

To make the avocado slaw, mash the avocado in a bowl, then stir in coconut milk, juice of 1/2 lime, and salt to taste until smooth. Add red and green cabbage, red onion, cilantro, and jalapeño. Mix until well combined. Set aside.

Step 4

Once sweet potatoes are cool, scoop out the flesh and place it in a large bowl. Mash until smooth, then add coconut flour, arrowroot flour, egg, garlic powder, and salt for tortillas. Mix until you form a dough.

Step 5

Divide the dough into 8 equal portions and roll each into a ball. Place a ball between two pieces of parchment paper and flatten into a tortilla using a rolling pin. Repeat with remaining dough.

Step 6

Heat a non-stick skillet over medium heat. Cook each tortilla for about 2 minutes on each side until lightly browned and cooked through. Keep warm.

Step 7

In the same skillet, heat 2 tablespoons of coconut oil over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side until pink and cooked through.

Step 8

To assemble the tacos, place a scoop of avocado slaw onto each tortilla, top with cooked shrimp, and garnish with extra cilantro if desired.

Step 9

Serve immediately and enjoy your Paleo Shrimp Tacos!

Nutrition Facts

Serving size	(1714.7g)

Amount per serving	% Daily Value*
Calories	1699.4

Total Fat 69.9g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 6.1g
Cholesterol 1076.8mg	0%
Sodium 2704.0mg	0%
Total Carbohydrate 152.1g	0%
Dietary Fiber 45.7g	0%
Total Sugars 36.5g
Protein 135.3g	0%

Vitamin D 53.8IU	0%
Calcium 722.4mg	0%
Iron 11.3mg	0%
Potassium 3473.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 30.4%

Carbs: 34.2%