Dairy-Free Shrimp Tacos
Delight in the vibrant flavors of these Dairy-Free Shrimp Tacos, a quick and easy recipe perfect for weeknight dinners or casual gatherings. Featuring succulent shrimp seasoned with a zesty blend of garlic powder, cumin, paprika, and a touch of pepper, these tacos pack a savory punch while remaining light and wholesome. The fresh cabbage-carrot slaw, tossed with a tangy lime and apple cider vinegar dressing, adds a crisp, refreshing contrast to every bite. Served on warm corn tortillas and topped with creamy avocado slices and optional jalapeño for a spicy kick, this dairy-free recipe proves that simple ingredients can create unforgettable flavor. Ready in just 30 minutes, these tacos are ideal for gluten-free diets and anyone craving a healthy alternative to traditional taco night.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cabbage, thinly sliced
- 1 medium carrot, grated
- 0.5 cup cilantro, chopped
- 2 lime, juiced
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 avocado, sliced
- 1 optional jalapeño, thinly sliced
Instructions
In a large bowl, combine shrimp with olive oil, garlic powder, cumin, paprika, salt, and pepper. Stir until the shrimp are fully coated with the spices.
In another bowl, prepare the slaw by mixing together cabbage, grated carrot, and chopped cilantro.
For the dressing, whisk together lime juice, honey, and apple cider vinegar. Pour the dressing over the slaw and mix well. Set aside to allow flavors to meld.
Preheat a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, until they are pink and opaque.
Warm the corn tortillas in a dry pan over medium heat for about 30 seconds each side or by wrapping them in foil and placing them in a warm oven for a few minutes.
Assemble the tacos by placing a spoonful of slaw on each tortilla, followed by 2-3 shrimp.
Top with avocado slices and jalapeño slices if desired.
Serve immediately with any remaining slaw on the side.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 31.3 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3516 mg | 75% | |
*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.
