Shrimp is not only an excellent source of protein, it provides healthy omega 3 fats, the minerals selenium and copper and the powerful antioxidant astaxanthin (source). Concerned about the amount of cholesterol in shrimp? Don’t be. In 2015, the Dietary Guidelines Advisory Committee reversed its recommendation to limit dietary cholesterol because research failed to show a relationship between dietary cholesterol and serum cholesterol levels (source).
Avocado has been called a superfood and for good reason! It’s an excellent source of fiber and healthy monounsaturated fats, which are good for your heart and help you feel full. In addition, avocado has a slew of nutrients, like vitamin K, vitamin B5, folate, potassium and vitamin E (source).
Cabbage is a cruciferous vegetable with impressive health benefits. Not only does it contain vitamin C and vitamin K, cabbage, particularly red cabbage, is rich in antioxidants that research suggests do everything from fighting cancer to supporting heart health. These antioxidants in conjunction with the amino acid glutamine are also healing to the digestive system (source).
I buy my shrimp at Costco (raw, shelled and deveined, tail on) because they have multiple sizes to choose from at a good price. However, I’ve also seen reasonable prices on shrimp at Walmart and King Soopers. Once they are thawed, I pull the tails off before cooking so I don’t have to worry about shrimp tails in my tacos.
I typically use large shrimp (21-25) to make this recipe, but smaller shrimp can also be used. Just be sure not to overcook them! As a general rule, shrimp are done cooking as soon as they turn from translucent and gray to pink and opaque.
Looking for avocado oil at a decent price? Check out my post on “30 Pantry Essentials to Buy at Costco”.
I use Wallaby brand European Style Sour Cream because it contains live and active cultures. That means you will get a dose of probiotics from these tacos. Woot woot!
Almond flour is also included in the list of 30 pantry essentials that can be purchased at Costco. Don’t have a Costco membership? Natural Grocers also sells it for a reasonable price!
Shrimp Tacos with Lime Crema
Gluten-free | Grain-free | Egg-free | Low-Carb | Low-Glycemic
- 3/4 lb shrimp, peeled and deveined with the tail removed
- 1 1/2 Tbsp Mexican Fiesta seasoning or taco seasoning
- 1/4 tsp salt (if using salt-free Mexican Fiesta seasoning)
- 1 Tbsp avocado oil
- 2 avocados, sliced or cubed
- 1/2 red cabbage, shredded
- 1/2 bunch cilantro
- Lime crema (see recipe below)
- 6 of my gluten-free tortillas
- 1 cup sour cream
- ½ cup mayo
- 2 Tbsp lime juice
- ¼ tsp salt
Rinse the shrimp under cool water. Pinch and pull the tails off. Place shrimp on a paper towel and pat dry. Sprinkle Mexican Fiesta seasoning, salt and avocado oil on top. Mix until well coated. Cook the shrimp on medium heat for about 2 minutes on each side, or just until the shrimp turn pink and opaque throughout. Remove from heat and set aside.
While the shrimp are cooking, mix up the Lime Crema and thinly slice the red cabbage and scallions. Prepare the avocado by cutting in half lengthwise, removing the seed, and carefully scoring the inside horizontally and vertically into 1/2 inch square chunks. Use a spoon to remove the chunks from the skin.
Arrange the tacos by placing about 1/4 cup of shredded cabbage in each tortilla followed by a tablespoon or so of Lime Crema and a few shrimp (use more than three if using smaller shrimp). Top with the leaves from about 3 sprigs of cilantro and about 2 tablespoons of cubed avocado.
The Lime Crema (and in fact this entire recipe) was inspired by Sam's recipe for fish tacos on her blog, Ahead of Thyme. Find her recipe here!
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