Paleo Gluten Free Cilantro-Lime Shrimp Tacos
Total time45 min
Prep time20 min
Cook time10 min
4.5(14)
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp salt
- 1 lime, zested and juiced
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the avocado-lime sauce
- 1 ripe avocado, pitted and peeled
- 3 tbsp fresh lime juice
- 2 tbsp fresh cilantro, roughly chopped
- 2 tbsp water
- ¼ tsp salt
For serving
- 8 small corn tortillas
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - lime wedges (optional)
- sliced jalapeño (optional)
Instructions
- 1
In a large bowl, combine the shrimp with the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and lime zest and juice. Toss until the shrimp are evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
While the shrimp marinate, make the slaw: in a medium bowl, toss the shredded cabbage and cilantro with the lime juice, olive oil, and salt until evenly dressed. Set aside.
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