Paleo Shrimp Tacos with Chile Lime Crema (Edit recipe)

Seasoned to perfection and bursting with flavor, these Paleo Shrimp Tacos with Chile Lime Crema are perfect for the seafood lover in your life. Loaded with juicy shrimp, fresh guacamole, crunchy slaw and a creamy, spicy and tangy crema. You’d never guess these tacos are gluten-free, grain-free and dairy-free!

30 minutes

8 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	297
Fat:	24 g
Carbohydrates:	7 g
Protein:	17 g
Cholesterol:	180 g
Sodium:	1067 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

Slaw

1/2 head Green Cabbage, thinly shredded
2 Tbsp Cilantro, finely chopped
1 Lime, juiced
1/4 tsp Kosher Salt

Guacamole

2 Avocado, medium, ripe
1/4 White Onion, medium, finely chopped
2 Tbsp Cilantro, finely chopped
1 Lime, juiced (plus more to taste)
1/4 tsp Kosher Salt
1/8 tsp Ground Fresh Black Peppercorns

Chile Lime Crema

6 oz Kite Hill Sour Cream Alternative
1/4 cup Avocado Oil Mayonnaise, homemade or store-bought
1/4 cup Cilantro
1 Jalapeño, roughly chopped
1 Lime, juiced
1/4 tsp Kosher Salt
1/8 tsp Ground Fresh Black Peppercorns
1/2 Avocado, optional

Shrimp

1 lb Raw Shrimp, peeled and deveined (preferably 16-20 shrimp)
1/2 tsp Paprika
1/2 tsp Chili Powder
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Cayenne Pepper, plus more to taste
1/4 tsp Kosher Salt
1/8 tsp Ground Fresh Black Peppercorns
1 Tbsp Avocado Oil
8 Cassava Flour Tortillas (Siete), (1 package)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.