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Shrimp Tacos {Gluten Free + Dairy Free}

Shrimp Tacos, Gluten Free, Dairy Free

Shrimp Tacos {Gluten Free + Dairy Free}

Tacos are life. Shrimp tacos are life. Especially when they are filled with veggies – who said eating veggies isn’t fun? 😉 It’s easy to make your tacos gluten free too! We mostly use Siete‘s almond flour tortillas, which we adore! We also get Whole Food’s organic corn tortillas as well. If you’re looking for more of a nutrient dense, anti-inflammatory tortilla (since corn can be inflammatory to some people and it’s a grain), Siete is totally my recommendation.

I also love Siete because they have a cassava + coconut flour one if you’re allergic to nuts.

These shrimp tacos are a easy weeknight dinner meal that is super quick to make. Thawing frozen shrimp takes seconds – literally run it under water. So, next time you freak out because you haven’t pulled anything for dinner….just have some shrimp in your freezer!

To make these tacos dairy free, just leave off the sour cream……and cheese…..I know those make tacos yummy. BUT, I’m also in love with Primal Kitchen food products and they have a chipotle lime mayo that is to. die. for. So, I topped some of that on these tacos and VOILA!

I will say that the Primal Kitchen chipotle mayo totally made these rockin’. 🙂

P.S. I am using Shiny Chef’s Taco Holders. LOVE THEM! 🙂

P.P.S. Yes, I’m using affiliate links in this recipe. Affiliate income helps run our website! Thanking you in advance. XO

Shrimp Tacos, Gluten Free, Dairy Free

Shrimp Tacos {Gluten Free + Dairy Free}

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 7 Tacos

Ingredients

  • 2-3 Cups Shrimp Wild Caught, Thawed
  • 1 Red Pepper Chopped
  • 1 Tsp Cumin
  • 1 Tsp Garlic Powder
  • 1 Tsp Chili Powder
  • 1/2 Tsp Onion Powder
  • Salt + Pepper To Preference
  • 1 Lime Juice
  • Avocado
  • Butter Lettuce
  • Corn Tortilla
  • Primal Kitchen Chipotle Lime Mayo
  • Avocado Oil Spray

Instructions

  • Spray a baking sheet with avocado oil spray. Preheat oven to 400 degrees.
  • Lay the thawed shrimp + chopped red pepper on the skillet. Cover the shrimp and pepper with the spices, salt, and lime juice. Mix everything well together.
  • Make sure the shrimp and peppers are spread out evenly on the baking sheet.
  • Bake for 15-20 minutes.
  • The shrimp and peppers should be hot and getting a little crispy. Take it out of the oven and take a spatula and mix it well.
  • Turn your oven on broil and put the shrimp and peppers back in. Broil for a couple of minutes. Make sure you're watching as they can burn easily and quickly!
  • Once the shrimp and peppers are done, heat up your tortillas. Fill it with some butter lettuce, shrimp + peppers, avocado, and top with Primal Kitchen's Chipotle Lime Mayo (seriously, you won't regret it!). And give some freshly squeezed extra lime juice on top too!
Lahana Vigliano
lahana@thrivalnutrition.com

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Thrival Nutrition. She has her Bachelor's Degree in Nutrition Science and currently pursing her Masters Degree in Nutrition Science and Functional Medicine. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@thrivalnutrition).