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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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Course:
Main Course
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Coleslaw:
30
minutes
minutes
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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