Treat your tastebuds with some incredible flavors with these Chili Lime Shrimp Tacos! Dressed in a delicious and simple cilantro avocado sauce, these tacos are gluten-free and dairy-free.
I’ve decided that if I had to eat one food for the rest of my life, it would be tacos.
That might sound alarming to you guys, but in the grand scheme of things tacos can literally be made from anything. Who wants to see some dessert tacos on the blog sometime soon? Because you can bet that they are coming. I’m taco-fying everything – just get used to it 😉
No but seriously, aren’t tacos one of the most versatile foods out there? Clearly, I think that they are – just look at how many taco recipes I have on this blog!
- Spiced fish tacos
- Breakfast tacos
- these Chili Lime Shrimp Tacos
- and possibly another one in the works
But let’s not get ahead of ourselves here. As much as I want to daydream about some sinful dessert tacos, we’ve got to talk about the tacos I’ve laid out in front of y’all today. And with Cinco de Mayo only days away I figured these couldn’t come at a better time!
It might not have escaped your attention that I don’t post many seafood recipes on this blog. In fact, the only other seafood recipe other than these Chili Lime Shrimp Tacos are the Spiced Fish Tacos and a Paleo Shrimp Scampi recipe that I’ve been meaning to make again (it’s so good!).
The truth is that until more recent years, I haven’t been a big fan of fish. I’m actually not much of a fan at all – I’ll eat canned tuna, baby shrimp and tilapia and that’s pretty much it. I’m actually one of those people who wishes she could like seafood, more specifially salmon because of how good I know it is for you, but I just can’t take it!
Baby shrimp though? Shrimp and I go wayyyyy back.
When I was younger and would visit Daddy, we tended to keep lunches and dinners fairly basic. It was typically just the two of us [until Baby Bro and Little Sissy came along!] and neither of us have particularly fancy tastebuds, so meals often time came together in under 10 minutes and used less than 5 ingredients. One of our favorites? White rice, steamed broccoli, baby shrimp and a shake of salt 🙂
So while I might not be very fond of other types of seafood, I’ll always have a special place in my heart for baby shrimps thanks to those meals with Daddy. That being said, if shrimp still have legs, antenna and eyes on them you’d best believe I’m running the other way. Not about that!
And while these shrimp tacos have literally nothing in common with my childhood shrimp meal, I couldn’t resist picking up a package of baby shrimp when I saw them go on sale thanks to my fond memories of them. And then of course I got to work developing this recipe!
Though these tacos are technically all about the shrimp they are stuffed with, the real star of the show is that Cilantro Avocado Sauce. Smooth, creamy and chock full of garlic and cilantro, I used coconut cream to keep the sauce dairy-free but still creamy. My goal with the sauce was to create a thick sauce that could be used as almost a dip – of which I totally did. I may or may not have dipped an extra corn tortilla [ok maybe 3] into the sauce while photoshooting these tacos. It made for a very tasty pre-taco snack 😉
Whew! I’ve given you a bit of everything today, haven’t I? An old family memory to tug at your heart strings, some random Kat babbles to remind you that I’m partially insane and then of course that mental visual of me shoveling cilantro avocado sauce into my mouth. I think I should probably stop this post now before things get too far out of hand.
Simple, easy and quick to throw together, I know you are going to absolutely love these Chili Lime Shrimp Tacos. Give ’em a go will ya? Then be sure to share your creations by tagging #katalysthealth so that I can see them!
- Shrimp Ingredients:
- 24 baby shrimps, frozen & thawed, tails removed
- 1 Tablespoon olive oil
- 3 cloves garlic, minced
- 1 lime, zested and juiced
- ¼ teaspoon paprika
- 1 teaspoon chili powder
- sea salt salt
- Cilantro Avocado Sauce Ingredients:
- 1 large avocado, pitted
- 1 clove garlic, peeled
- ⅓ cup roughly chopped cilantro
- ¼ cup coconut cream
- 1 tablespoon fresh lime juice
- 3 tablespoons olive oil
- salt and pepper, to taste
- green & red cabbage, roughly chopped
- corn tortillas
- fresh cilantro
- fresh lime
- In a bowl, toss together the shrimp, oil, garlic, lime juice, lime zest and spices. Set aside.
- Heat a pan over medium heat. Once hot, add the shrimp to the pan. Toss and cook for a 5 minutes are until shrimp are cooked through. Remove from heat and set aside.
- Place all of the Cilantro Avocado Sauce ingredients into a food processor. Process on high until smooth.
- To serve, layer cabbage, cooked shrimp and cilantro avocado sauce onto warmed corn tortillas. Squeeze on fresh lime, if desired.
What food[s] bring back childhood memories?