Paleo Crispy Shrimp Tacos
Savor the flavors of these delicious and healthy paleo crispy shrimp tacos made with almond flour and seasonings. Perfect for an easy and satisfying meal!
Servings: 4
Calories: 200kcal
Equipment
- 1 Large skillet or frying pan
- Measuring cups and spoons
Ingredients
- 1 lb wild-caught raw shrimp peeled and deveined
- 2 tablespoons avocado oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt & pepper to taste
- 1 tablespoon lime juice
- 1 cup almond flour
- 1/2 cup almond milk unsweetened
- 1 egg
- 1/2 cup shredded slaw for taco filling
- 1 small diced tomato for topping
- 1/4 cup red onion diced for topping
- 1/4 cup cilantro chopped for topping
- 8 almond flour tortillas
- salsa, avocado, cilantro lime dressing optional for toppings
Instructions
- Heat a large skillet over medium to high heat with the avocado oil.
- In a large bowl add the chili powder, cumin, garlic powder, onion powder, salt, pepper, lime juice, almond flour, egg, and almond milk and stir to combine.
- Next, add about half the shrimp to the mixture and coat the shrimp well.
- Add the shrimp to the pan, making sure to not overlap any. Cook for 2 minutes on each side or until they start to brown.
- Do the same steps as above for the second batch of shrimp.
- Once complete, assemble your tacos in the tortilla with shredded slaw, crispy shrimp, tomato, onion, and cilantro, and enjoy!
- Any leftovers can be stored in an airtight container in the refrigerator for 2 days.
Nutrition
Serving: 1taco | Calories: 200kcal | Carbohydrates: 20g | Protein: 16g | Fat: 10g | Cholesterol: 150mg | Sodium: 600mg
