Paleo Shrimp Tacos
Ingredients
The tacos
-
1½
pounds
peeled and deveined shrimp (21-25 count)
-
¼
cup
avocado or olive oil
-
3
tablespoons
fresh oregano, minced
-
2
cloves
garlic, minced
-
zest from 1
lime
-
1
small
white onion, peeled and finely diced
-
¼
cup
cilantro, minced
-
½
teaspoon
Diamond Crystal brand kosher salt
-
¼
teaspoon
freshly ground black pepper
-
1
head
butter lettuce leaves
-
1
lime
cut into wedges
The avocado crema
-
1
large
Hass avocado
-
¼
cup
full-fat coconut milk
-
2
tablespoons
cilantro, roughly chopped
-
¼
cup
chives, roughly chopped
-
2
tablespoons
freshly squeezed lime juice
-
½
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
Instructions
- Mix the oil, oregano, garlic, and lime zest in a bowl.
- Add the shrimp and ensure they are evenly coated. Refrigerate for 30 minutes to 2 hours.
- Combine diced onion and minced cilantro in a small bowl and refrigerate.
- Prepare the avocado crema by blending avocado, coconut milk, cilantro, chives, lime juice, salt, and pepper until smooth.
- Adjust seasoning of the crema as needed and refrigerate.
- Preheat the oven to 400°F and arrange the shrimp on a parchment-lined baking sheet.
- Roast the shrimp for 6 to 8 minutes until cooked through.
- Serve the shrimp on butter lettuce leaves topped with onion-cilantro mixture, lime wedges, and avocado crema.
Nutrition Facts (estimated)
Servings
4
Calories
435
Total fat
27g
Total carbohydrates
14g
Total protein
38g
Sodium
0mg
Cholesterol
0mg
You might also like