Dairy-Free Shrimp Taco
Elevate your taco night with these vibrant Dairy-Free Shrimp Tacos, a flavor-packed dish that's both easy to prepare and completely free of dairy. Juicy, spice-marinated shrimp are seared to perfection and paired with a refreshing homemade slaw made from crisp red cabbage, crunchy carrots, and fragrant cilantro. To tie it all together, a creamy avocado lime sauce, blended with a hint of jalapeño for mild heat, adds the perfect finishing touch. Served on warm corn tortillas, these tacos deliver a satisfying combination of smoky, zesty, and fresh flavors in every bite. Whether you're catering to dietary restrictions or simply looking for a lighter taco recipe, this 30-minute meal is ideal for any occasion and sure to impress.
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cumin
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 pieces corn tortillas
- 2 cups red cabbage, finely shredded
- 1 cup carrots, julienned
- 0.5 cup fresh cilantro, chopped
- 2 lime, juiced
- 1 ripe avocado
- 1 jalapeño, seeded and chopped
- 2 tablespoons water
Instructions
In a medium bowl, combine shrimp, olive oil, garlic powder, paprika, cumin, cayenne pepper, salt, and black pepper. Mix well to coat the shrimp evenly. Set aside to marinate for 10 minutes.
While the shrimp is marinating, prepare the slaw by combining red cabbage, carrots, cilantro, and the juice of one lime in a large bowl. Toss to mix and set aside.
To make the avocado lime sauce, scoop the flesh of the avocado into a blender. Add the chopped jalapeño, juice of the remaining lime, and water. Blend until smooth. Season with a pinch of salt to taste.
Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat.
Warm the corn tortillas in another skillet or a griddle for about 30 seconds on each side until they are pliable.
To assemble the tacos, place a generous spoonful of the slaw onto each tortilla, followed by several pieces of shrimp. Drizzle with the avocado lime sauce.
Serve immediately, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 21.3 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3936 mg | 84% | |
*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.
