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spicy shrimp taco

Gluten Free Spicy Shrimp Tacos


  • Author: Elena
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Total Time: 20 minutes
  • Yield: 8 tacos 1x
  • Diet: Gluten Free

Description

This recipe is quick and filled with flavor. The freshness and slightly sweet salad mixed with spicy shrimp wrapped in a warm corn tortilla is perfect for summer time.


Scale

Ingredients

  • 16 ounces of shrimp (we used raw 31/40) peeled and deveined
  • 2 tablespoons of coconut flour or any gluten free flour of your choosing
  • 2 shallots
  • 4 mini cucumbers
  • 110 ounce bag of power blend super food (we used Mann’s brand)
  • 10 Basil leaves finely chopped (optional)
  • 1/4 cup coconut balsamic vinegar glaze (or reduction)
  • 1 teaspoon of apple cider vinegar (coconut balsamic vinegar is fine too)
  • 2 tablespoons of avocado oil (coconut oil or olive oil is fine too)
  • 1/2 teaspoon of pepper
  • 2 teaspoons of salt
  • 2 tablespoons of hot chili oil (or your favorite hot sauce, Franks Redhot works too)
  • 1/2 cup of mayonnaise
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • corn tortillas
  • Slivered almonds as a topping (optional)

Instructions

Cook the Shrimp:

  1. Pour thawed out and deveined, peeled raw shrimp onto a large plate or bowl.
  2. Pat dry with a paper towel.
  3. Lightly season with salt and pepper (very light, no more than 1/4 teaspoon).
  4. Toss with coconut flour (or gluten free flour).
  5. In a large frying pan/skillet heat 2 tablespoons of avocado oil on medium high.
  6. Cook shrimp on each side for two minutes or until shrimp has curled and no long transparent.
  7. Place in small bowl and set aside.

Make the salad:

  1. Finely chop 2 shallots and add to a large bowl.
  2. Add 4 sliced mini cucumbers (Julienne style).
  3. Add 1 bag of power blend superfood.
  4. Add chopped basil.
  5. Add 1/4 cup coconut balsamic vinegar glaze.
  6. Add 1 teaspoon of apple cider vinegar.
  7. Add 2 tablespoons of avocado oil.
  8. Add 1/2 teaspoon of pepper.
  9. Add 2 teaspoons of salt.
  10. Mix well and set aside.

Shrimp sauce:

  1. To the bowl with the cooked shrimp inside add the Hot Chili oil (mixed well), mayonnaise, salt and pepper
  2. Mix well

Assemble:

  1. Warm tortillas in a frying pan or over a gas stove using the flame. Serve warm.
  2. Assemble all ingredients and add slivered almonds as a topping
  3. Enjoy!

Notes

So many opportunities to exchange your own favorites with this one.

If you can’t find the coconut balsamic vinegar glaze, use only the apple cider vinegar but taste as you add, you might have to add a little more in this case. Also, it will make the shrimp appear spicier because the glaze has been taken out which added sweetness to the heat.

 

  • Category: Lunch
  • Method: Pan fry
  • Cuisine: Mexican

Keywords: gluten free