Gluten Free Shrimp Tacos with Citrus Slaw
Simply spiced baked shrimp is combined with a crunchy, tangy, and creamy slaw for a quick, healthy, and delicious taco night perfect any night of the week.
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Servings: 4
Equipment
- 1 Baking Dish
- 1 Serving bowl
Ingredients
Shrimp Tacos
- 1 lbs large shrimp, peeled, cleaned, deveined
- 2 tbsp Healthy Rican Savory Spice Mix
- 3 tbsp Dairy Free butter
- Gluten Free tortillas
- toppings: avocado, lime, cilantro
Citrus Coleslaw
- 1 lime, juiced
- 1 orange, juiced
- 1/2 lemon, juiced
- 1/2 cup mayonnaise
- pinch of salt and pepper
- 1 tbsp vinegar
- 1 jalapeno, diced, remove seeds for less heat if desired
- 1 tbsp honey
- 1 tsp garlic, minced
- 3 cups cabbage, shredded
Instructions
- Preheat the oven to 400 degrees.
- Add your shrimp to a baking dish and season with the Healthy Rican Savory Spice Mix. Toss to make sure they're coated.
- Dot the butter over the shrimp.
- Bake for 10-15 minutes until the shrimp are pink, opaque, and shaped like a C.
- To build your tacos add coleslaw to your tortilla. Top with the shrimp, avocado slices, cilantro, and a squeeze of lime. Enjoy!
Citrus Coleslaw
- Add the mayo, citrus juice, vinegar, honey, salt and pepper, and garlic to a bowl. Mix to combine.
- Add the cabbage and jalapeno to the bowl and toss to fully coat and combine.
- Allow the coleslaw to sit for 20-30 minutes. This can be made earlier in the day and kept refrigerated until ready to use.
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