|Healthy Shrimp Tacos|
Since we have tacos about once a week I would like to try new varieties of toppings to keep things interesting.
I finally settled on a recipe for making tortillas Paleo which is always of good quality and easy to prepare. These tacos bright and tasty shrimp will leave you coming back for more.
Egg whites are the key to cooking tortillas. That, and get an idea of the consistency of the dough. I understood that the dough should closely resemble a pancake batter, to make it easy to spread around the pot and still be thin when baked. There have been many failed attempts of this. I got results that look more like a pancake, which (take my word for it) does not taste amazing with taco meat. If the tortillas are too thin they can fall right out on your first bite. I think I found my medium-sized fun with this recipe.
Before the tortillas are cooked, quickly sauté the shrimp so they are ready to go once the tortillas are warm. Just add your favorite toppings or what you have in your pantry to make a filling and tasty meal.
I agree that I want to add cilantro to almost everything – tacos, pizzas, and eggs are the most regular. But he made an appearance on these tacos because it goes so well with light and lime juice shrimp net. My sister in law is actually the one I can blame for my recent obsession coriander, with its audacity to add cilantro to his plate. She is not shy. And it is great. And no one should be. Unless you’re one of the people who (by some twist of genetics) think cilantro tastes like soap. In this case, I highly recommend replacing the parsley.
Tacos complex taste shrimp, but are simple to make. Shrimp is also faster to cook than regular meat taco toppings. Add layers of flavor with various fillings for a perfect summer dinner.
Healthy Shrimp Tacos
- 1 tbsp extra virgin olive oil
- 1 tsp chili powder
- 1 tsp salt
- 1 lb. medium shrimp, peeled and deveined
- 1 avocado, pitted and diced
- Shredded lettuce, for serving
- Fresh cilantro, for serving
- 1 lime, cut into wedges
For the tortillas
- 6 egg whites
- 1/4 cup coconut flour
- 1/4 cup almond milk
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 tsp chili powder
- Combine all of the tortilla ingredients together in a small bowl and mix well. Allow the batter to sit for approximately 10 minutes to allow the flour to soak up some of the moisture, and then stir again. The consistency should be similar to crepe batter.
- While the batter is resting, heat a skillet to medium-high. Mix together the olive oil, chili powder, and salt and toss with the shrimp to coat. Cook in the skillet for 1-2 minutes per side, until translucent. Set aside.
- Coat the pan with coconut oil spray. Pour about 1/4 cup of batter onto the skillet, turning the pan with your wrist to help it spread out in a thin, even layer. Cook for 1-2 minutes, loosening the sides with a spatula.
- When the bottom has firmed up, carefully flip over and cook for another 2-3 minutes until lightly browned, then set aside on a plate. Repeat with remaining batter.
- Top each tortilla with cooked shrimp, shredded lettuce, avocado, and cilantro. Serve with a lime wedge.