Easy Shrimp Tacos
Taco Tuesday? Perhaps we could try Taco Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday? Because these shrimp tacos are that good, and that easy to make. Seriously, if you’re in need of a quick and simple dinner for a weeknight, give this recipe a try. These tacos are so flavorful and full of healthy, whole foods--shrimp are such an excellent source of lean protein.
Another option for the shrawmps, if it happens to not be a Taco Tuesday, is to toss them in a bowl with some cauliflower rice and the taco toppings (or whatever veggies you’d like) to make a tasty taco bowl!
Whether you want them in a bowl or taco shell, they’re just as tasty. Let me know if you try out this recipe!
Prep time: 10 minutes
Cook time: 6 minutes
Total time: 16 minutes
Servings: 4
Ingredients
1lb shrimp (raw, peeled & deveined)
4 tsp smoked paprika
1 tbsp garlic powder
1 tsp onion powder
2 tsp minced garlic
¼ tsp salt
1 tsp ground black pepper
1 tbsp avocado or olive oil
8 tortillas (I used these grain-free coconut flour tortillas; also a big fan of Siete ones)
1 cup fresh mango salsa
1 cup chopped baby kale
¼ cup chopped cilantro
1 lime
Instructions
Drain shrimp in sink and then put in a medium bowl.
In a small bowl, mix together the smoked paprika, garlic powder, salt and pepper.
Add the spices to the shrimp bowl and toss until all the shrimp are evenly covered.
Heat the oil in a large skillet over medium-high heat.
Add the minced garlic and cook for 30 seconds, or until fragrant.
Add shrimp to the hot skillet and cook until opaque. About 3 minutes per side.
While the shrimp are cooking, warm the tortillas up on a second skillet.
Assemble the tacos. Chopped baby kale on the bottom, shrimp, and then top with the mango salsa and cilantro.
Squeeze some fresh lime juice on top and enjoy!
