Shrimp Tacos (Only 7 Ingredients)
August 10, 2020
Primal Kitchen is headquartered in Southern California, and around these parts, we take Taco Tuesday pretty seriously. Fish, seafood, and shrimp tacos have become ubiquitous on fast casual and elegant dine-by-the-sea menus, and the closer to Baja you get, the more stiff the competition seems to be to win the honor of best fish taco. In the cities of Southern California, there are much-loved and well-worn strip mall taco shops, Mexican food trucks and stalls that are neighborhood stalwarts, and of course trendy takes on Mexi-Cali fusion that serve chefy-type farm-fresh spins on the humble taco. From fried fish cocooned in a cassava tortilla with cabbage slaw and a mayo-based white sauce drizzled on top to a sizzled spiced shrimp topped with cabbage, fresh cilantro leaves, and an herby mayo sauce, we won't pick any favorites but instead encourage you to make both and do a taste test to pick your preference.
Our shrimp tacos start with warmed grain-free tortillas that form the blanket for shrimp pan-fried in avocado oil. We whipped up a two-ingredient coleslaw with a mix of shredded cabbage and carrots and our Pesto Mayo, and nestled the crunchy, cool coleslaw with mayo on top of the spiced shrimp and warmed tortilla. Add some fresh cilantro leaves and a spritz of lime juice and you have a handheld taste of Southern California that can transport you to a sun-dappled spot near the serene Pacific ocean.
Time: 20 minutes
Servings: 3 (6 tacos total)
- 1 bag coleslaw mix
- 1/2 cup Primal Kitchen Pesto Mayo
- 2 limes
- 6 Siete Foods Almond Flour Grain-Free Tortillas
- 2 1/2 pounds medium shrimp
- 2 tablespoons Primal Kitchen Avocado Oil
- 1 tablespoon keto taco seasoning or taco seasoning of your choice
- 1 small bunch cilantro
- Place coleslaw mix in a large bowl.
- In a small bowl, mix Primal Kitchen Pesto Mayo with the juice from 1 lime. If the mayo isn't thin enough to drizzle as a sauce, add a 1/4 teaspoon of water at a time until the mayo reaches a thinned consistency.
- Add the mayo sauce to the bowl with the coleslaw mix. Stir to combine. Set aside.
- In a large cast-iron skillet over medium-low heat, let the skillet warm up. Add the almond flour tortillas to the skillet and allow to heat up for about 30 seconds per side. Repeat with the remaining tortillas, and add each warmed tortilla to a plate.
- Place shrimp in a large bowl, and sprinkle with keto taco seasoning. Stir to coat each shrimp well in the seasoning.
- Turn the heat under the cast-iron skillet to medium-high. Add Primal Kitchen Avocado Oil to the skillet and allow to warm for about 20–30 seconds. Add seasoned shrimp to the skillet.
- Cook shrimp for about 2–3 minutes on each side, until the shrimp just turns pink. Remove shrimp from the skillet and turn off the heat.
To assemble the tacos:
- Cut 1 lime into quarters.
- Place about 4 shrimp into each tortilla. Add about 2 tablespoons of coleslaw mix to each taco, and spoon over about 1 tablespoon of the mayo sauce on each taco. Top with a squeeze of fresh lime juice and a few fresh cilantro leaves.
Nutrition info (per serving; 2 tacos):
Carbs: 31 grams
Fat: 50 grams
Protein: 18 grams
Nutrition information calculated using Cronometer.
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