Shrimp Tacos ★★★★★
Looking for another weeknight dinner that comes together fast and requires little prep work? Fresh and full of flavor, these easy shrimp tacos are topped with a zesty coconut crema to make your family taco night extra delicious!
Ingredients
- 1 lb wild caught shrimp peeled and deveined
- 1/2 tbsp extra virgin olive oil
- Zest of 1 lime
- Juice of 1 lime
- Spice blend see below
- 1 cup plain coconut yogurt
- 8-12 gluten free tortillas of choice
Spices:
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- About 10 twists of fresh cracked pepper
Instructions
- In a small bowl, combine all of the spices. You will split the spices between the shrimp marinade and the taco sauce.
- Place the raw shrimp in a bowl, toss with 1 1/2 tablespoons of olive oil, zest of 1 lime, juice of 1/2 lime and 2 teaspoons of the spice blend. Set the shrimp aside to marinate while you prepare the sauce and shred the cabbage for your tacos. The shrimp cooks fast, so you want to have all of your toppings ready to go.
- Make the taco sauce by combining 1 cup of your favorite plain coconut yogurt, 2 teaspoons of the spice blend and juice of 1/2 lime.
- Cook the shrimp by preheating a non-stick pan over medium-high heat. Add 1 tablespoon of olive oil to the pan. Strain the shrimp to get rid of any of the juices. Pour the shrimp into the hot sauté pan and cook until they are pink and cooked through. About 2 minutes per side. Once the shrimp are cooked, sprinkle them with a little salt before serving.
- Griddle your tortillas in a hot no stick pan or char over an open flame. Build your tacos and enjoy!