Paleo Shrimp Tacos Recipe

These Paleo Shrimp Tacos have the crunch, heat, and all around goodness of the real thing. Serve with a cut lime, and drizzle for the most authentic taste. These are pretty quick to whip up, and make a great easy, weekday dinner that everyone will love.

Paleo Shrimp Tacos, Paleo Diet, Paleo Recipes

Source: pinimg.com

Yields: 5

Ingredients

Special Sauce

  • 1/3 cup mayo
  • 2 tablespoons Sweet N Spicy sauce (details below)
  • 2 tablespoons Sriracha

Sweet N Spicy Sauce

  • 3 ½ tablespoons white wine vinegar
  • 1/8 cup water
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1 ½  tablespoons honey
  • 1/8 teaspoon cayenne
  • 1 teaspoon chili flakes
  • Pinch of salt

Taco Shell

  • 2 eggs
  • 2/3 cup water
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt

Tacos

  • 1 lb shrimp, peeled
  • 2 tablespoons tapioca starch
  • 1/3 cup coconut oil, for frying
  • 1 cup nappa cabbage, shredded
  • 1/2 cup red cabbage, shredded
  • 1/2 cup minced cilantro
  • 2 green onions, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon honey
  • Pinch of salt

Instructions

  1. To make the Sweet N Spicy sauce: combine all ingredients in a small saucepan over medium heat. Bring to a boil and reduce to a simmer until thick consistency. Allow for cooling, then add mayonnaise and Sriracha.
  2. In a large bowl add the shredded nappa cabbage, shredded red cabbage, minced cilantro, and green onions. Toss with the 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 tablespoon honey and a pinch of salt. Make sure everything is nicely mixed together. Set aside.
  3. To make the tortillas: combine all ingredients in a medium mixing bowl and whisk until smooth. Heat a cast iron skillet over high heat and add a bit of coconut oil. Pour in 1/5 of the batter at a time and spread out into about a small circle.
  4. Cook for 1-2 minutes on each side. The tortillas should be soft and pliable but be golden brown in colour.
  5. Repeat until you have 5 tortillas.
  6. Heat a large skillet over high heat and melt the coconut oil. Toss shrimp with tapioca until covered and place in skillet. Cook for 2-3 minutes on each side until thoroughly cooked and golden/brown in colour. Toss with Special sauce.
  7. Place the coleslaw into the taco shell, add the shrimp, and finish off with a drizzle of hot sauce.

Sourced from: Depositphotos/sonyakamoz

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