Shrimp Tacos

READY IN 30 MINUTES

SERVES FOUR

This super easy dish is packed with flavor and fresh ingredients. Eating the rainbow has never been so easy! If you’re looking for an egg free version of this, Primal Kitchen also makes a vegan mayo. Corn tortillas can be tricky to find without a ton of filler ingredients, so be diligent about reading ingredient labels or switch to Siete gluten free tortillas. My favorite corn tortillas are from Whole Foods. Just make sure you find ones without seed oils.

INGREDIENTS

• 2 cups purple cabbage, shredded

• 2 cups broccoli slaw

• 1 jalapeño, minced

• ½ cup Primal Kitchen Avocado Mayo

• 1 ½ tablespoons Taco Seasoning, divided

• 1 lime, juiced

• 1 pound wild caught raw shrimp, peeled and deveined, tail off

• 4 ½ tablespoons + 1 teaspoon avocado oil, divided

• 8 Organic Stone Ground Corn Tortillas

• 1 avocado, sliced

• ¼ cup chopped cilantro

PREPARATION

1. In a large bowl combine cabbage, broccoli slaw, jalapeño, mayo, ½ tablespoon Taco Seasoning, and lime juice. Mix well and store in the fridge until needed.

2. Rinse shrimp and thoroughly pat dry with a paper towel. Add shrimp to a plate and season with 1 tablespoon Taco Seasoning. Set aside.

3. Preheat 3 ½ tablespoons avocado oil in a large skillet over medium high heat. Once skillet is hot, add shrimp in a single layer to get a nice crust. Cook for 1-2 minutes each side or until shrimp are opaque. Transfer to a plate and set aside.

4. To heat the corn tortillas, reduce heat to medium and add 1 teaspoon avocado oil and 2 tortillas to the skillet. Continue to cook in batches with avocado oil and tortillas until all 8 are ready.

5. Plate the tortillas with slaw, shrimp, avocado, and cilantro.

Yield 4

Author Kristi Blackburn

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

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Shrimp Tacos

This super easy dish is packed with flavor and fresh ingredients. Eating the rainbow has never been so easy! If you’re looking for an egg free version of this, Primal Kitchen also makes a vegan mayo. Corn tortillas can be tricky to find without a ton of filler ingredients, so be diligent about reading ingredient labels or switch to Siete gluten free tortillas. My favorite corn tortillas are from Whole Foods. Just make sure you find ones without seed oils.

Ingredients

• 2 cups purple cabbage, shredded
• 2 cups broccoli slaw
• 1 jalapeño, minced
• ½ cup Primal Kitchen Avocado Mayo
• 1 ½ tablespoons Taco Seasoning, divided
• 1 lime, juiced
• 1 pound wild caught raw shrimp, peeled and deveined, tail off
• 4 ½ tablespoons + 1 teaspoon avocado oil, divided
• 8 Organic Stone Ground Corn Tortillas
• 1 avocado, sliced
• ¼ cup chopped cilantro

Instructions

1. In a large bowl combine cabbage, broccoli slaw, jalapeño, mayo, ½ tablespoon Taco Seasoning, and lime juice. Mix well and store in the fridge until needed.
2. Rinse shrimp and thoroughly pat dry with a paper towel. Add shrimp to a plate and season with 1 tablespoon Taco Seasoning. Set aside.
3. Preheat 3 ½ tablespoons avocado oil in a large skillet over medium high heat. Once skillet is hot, add shrimp in a single layer to get a nice crust. Cook for 1-2 minutes each side or until shrimp are opaque. Transfer to a plate and set aside.
4. To heat the corn tortillas, reduce heat to medium and add 1 teaspoon avocado oil and 2 tortillas to the skillet. Continue to cook in batches with avocado oil and tortillas until all 8 are ready.
5. Plate the tortillas with slaw, shrimp, avocado, and cilantro.

https://www.kristiblackburn.com/recipes/shrimptacos

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