Paleo Shrimp Tacos with Chile Lime Crema
Seasoned to perfection and bursting with flavor, these Paleo Shrimp Tacos with Chile Lime Crema are perfect for the seafood lover in your life.
Servings: 4 servings
Ingredients
For the Slaw:
- ½ head small green cabbage thinly shredded
- 2 tablespoons finely chopped fresh cilantro
- Juice of 1 lime
- ¼ teaspoon kosher salt
For the Guacamole:
- 2 ripe medium avocados
- ¼ medium white onion finely chopped
- 2 tablespoons finely chopped fresh cilantro
- Juice of 1 lime plus more to taste
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly-cracked black pepper
For the Chile Lime Crema:
- 6 ounces dairy-free sour cream I like Kite Hill brand
- ¼ cup avocado oil mayonnaise homemade or store-bought
- ¼ cup fresh cilantro leaves
- 1 jalapeño roughly chopped
- Juice of 1 lime
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- ½ avocado optional
For the Shrimp:
- 1 pound 16-20 shrimp peeled and deveined
- ½ teaspoon paprika
- ½ teaspoon chile powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper plus more to taste
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly-cracked black pepper
- 1 tablespoon avocado oil
- 1 package Siete brand grain-free tortillas I like the cassava flour tortillas
Instructions
For the Slaw:
- In a bowl, combine the cabbage, cilantro, lime juice and salt. Toss to combine and let sit for at least 5 minutes before tasting and adjusting with salt and lime juice as desired. Cover and refrigerate until ready to serve.
For the Guacamole:
- In a bowl, combine the avocado, onion, cilantro, lime juice, salt and pepper. Using a fork, mash all of the ingredients together until combined. Taste and adjust with salt, pepper and lime juice as desired. Cover and refrigerate until ready to serve.
For the Chile Lime Crema:
- In a blender, combine the sour cream, mayonnaise, cilantro, jalapeño, lime juice, salt, and pepper. Blend until smooth and creamy. Taste for seasoning and adjust with salt, pepper or lime juice as desired. If your crema is too runny, you can add ½ an avocado and blend until thickened. Transfer to a serving bowl, cover and refrigerate until ready to serve.
For the Shrimp:
- Pat the shrimp very dry with a paper towel. Transfer the shrimp to a bowl along with the paprika, chile powder, onion powder, garlic powder, cayenne, salt and pepper. Toss well to combine.
- Preheat a skillet over medium heat. Add the avocado oil and heat until shimmering. Add the shrimp and spread evenly into a single layer. Cook the shrimp until golden brown, around 2 minutes. Flip and cook the other side until golden brown and the flesh is no longer translucent, around 2 more minutes. Transfer to a plate and cover with foil to keep warm.
- In the same pan, heat the tortillas for 10-15 seconds per side.
- To assemble the tacos, spread a layer of guacamole onto the tortilla. Top with the shrimp, slaw and a drizzle of chile lime crema. Serve with extra lime wedges for squeezing.