Paleo Shrimp Tacos
Get ready to tantalize your taste buds with these flavorful Paleo Shrimp Tacos, the perfect fusion of zesty citrus-marinated shrimp, creamy avocado slaw, and homemade sweet potato tortillas! This paleo-friendly recipe combines fresh, wholesome ingredients like lime-infused shrimp, crunchy red and green cabbage, and mashed avocado for a nutritious twist on traditional tacos. The grain-free sweet potato tortillas are a standout feature, offering a soft, slightly sweet base for the savory shrimp filling. Topped with a vibrant mix of red onion, jalapeño, and fresh cilantro, these tacos are packed with flavor and texture. Perfect for a healthy weeknight meal or a fun weekend treat, these gluten-free, dairy-free shrimp tacos are as satisfying as they are delicious. Easy to customize and ready in under an hour, they’re sure to become a staple in your paleo recipe rotation!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
To assemble the tacos, place a scoop of avocado slaw onto each tortilla, top with cooked shrimp, and garnish with extra cilantro if desired.
Serve immediately and enjoy your Paleo Shrimp Tacos!
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1077 mg | 359% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 36.5 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 722 mg | 56% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3473 mg | 74% | |
*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.
