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:
200
kcal
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:
1
taco
|
Calories:
200
kcal
|
Carbohydrates:
20
g
|
Protein:
16
g
|
Fat:
10
g
|
Cholesterol:
150
mg
|
Sodium:
600
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
