
Spiced shrimp in grain-free tortillas
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
4
8 tacos
Difficulty
Easy
Cost
Moderate
$$
Spiced shrimp in grain-free tortillas
Chili-lime shrimp nestled in cassava flour tortillas with crunchy slaw and creamy avocado. A paleo taco night that rivals any taqueria.
15m
Prep Time
5m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
(Updated )
Paleo tacos are possible thanks to cassava flour tortillas, which are grain-free and taste remarkably close to the real thing. Spiced shrimp cooks in minutes for the fastest taco Tuesday ever.
Toss shrimp with chili powder, cumin, garlic powder, salt, and half the lime juice.
Heat a skillet over high heat with a drizzle of avocado oil. Cook shrimp 1-2 minutes per side until pink and slightly charred.
Toss shredded cabbage with remaining lime juice and a pinch of salt for a quick slaw.
Warm tortillas in a dry skillet for 30 seconds per side.
Assemble tacos with shrimp, cabbage slaw, and avocado slices. Serve with extra lime wedges.
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Both work as a taco protein
Lower carb and adds crunch
Do not overcrowd the pan when cooking shrimp or they will steam instead of sear.
Char the tortillas slightly over an open flame for authentic taqueria flavor.
Store shrimp and slaw separately. Refrigerate for up to 2 days.
Reheat shrimp in a hot skillet for 1 minute—do not microwave or they will turn rubbery.
Per serving (180mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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