chili lime cilantro shrimp tacos

chili lime cilantro shrimp tacos

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Course: Main Course
Cuisine: American
Keyword: paleo tacos, shrimp tacos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

For the plantain taco shells:

  • 3 large plantains. peeled and diced
  • 1 large egg, whisked
  • 2 tablespoons melted coconut oil (can sub in avo oil or ghee)
  • 1 teaspoon sea salt
  • 2 tablespoons water

For the shrimp tacos:

  • 1 tablespoon avocado oil
  • 1 lb raw shrimp, peeled, deveined with tails removed
  • 1 tablespoon chili powder
  • Juice of 2 fresh limes. divided
  • 2 cloves garlic, minced
  • 1 cup shredded cabbage - either red cabbage or slaw mix (or a combo of both)
  • 1 tablespoon apple cider vinegar
  • 1/4 cup mayonnaise
  • cilantro, for garnish - optional
  • jalapeno, sliced, for garnish - optional

Instructions

For the plantain taco shells:

  • Preheat oven to 425F. Line a baking sheet with parchment paper.
  • In a high-powered blender or food processor, add diced plantains, egg, coconut oil, and salt. Blend until combined. Add water in teaspoon increments, until a smooth batter-like mix remains.
  • Using a spoon, spread the plantain batter into an even round circle. Bake 5-6 minutes, remove from oven and flip (if sticks to parchment, bake 1-2 more minutes). Flip and bake 3-4 more minutes. May need to do this in batches. Remove and cool.

For the shrimp tacos:

  • In a bowl, combine cabbage and vinegar. Mix well to combine and set aside.
  • Combine shrimp, chili powder, lime juice and garlic. Mix well.
  • To a skillet, add oil on medium heat. Once hot, add shrimp in a single layer. Sear for 2-3 minutes per side, until shrimp is no longer pink.
  • Combine mayonnaise and lime juice in a small bowl.
  • To each plantain shell, add a handful of slaw, shrimp, and mayo-lime sauce. Garnish with fresh cilantro and jalapeno, if desired.
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