Coconut Lime Shrimp Tacos {Gluten-Free}
By admin
When I think of summer food, my mind immediately goes to tacos… more specifically seafood tacos.
When Dan and I first started dating, he introduced me to the infamous fish tacos at Poes (if ever in Charleston, go there). Before biting into those mahi tacos, I had been skeptical. I love fish, in fact, I love ALL seafood… but fish in a taco?
I wasn’t sure.
I’m glad I’m one of those people never afraid to try something once. Had I not, I may never have realized just how flipping amazing seafood is in a tortilla shell. Or that coleslaw is the best topper even for a taco.
So much learned in a single date at a beach restaurant.
From mahi mahi, it was shrimp tacos. Which have now become my favorite. Especially to make because let’s face it… shrimp is cheaper than a good quality fish (which is a must in!).
Not to mention, let’s talk about a few reasons why it’s awesome to eat shrimp…
4 Benefits Of Shrimp
- High in protein! Just 4 oz has 24 grams of protein. Let’s face it, chicken can get boring! We eat fish every week to change things up. Shellfish included.
- Low in calories. A single shrimp has just 7 calories! If you eat a dozen shrimp, that’s just 84 calories. They’ll fill you up while helping you stick to your diet!
- Shrimp is high in the antioxidant astaxanthin, which may decrease risk of colon cancer, as well as certain diabetes related concerns/conditions. Astaxanthin is great for the nervous system and muscular system.
- Shrimp is an awesome source of copper and selenium. Low selenium have been known to increase risk of cardiovascular disease, depression, diabetes, cognitive conditions, and more. Copper is important for oxygen metabolism and prevention of oxidative stress. Shrimp is the only fish that ranks high as a great copper source!
Worried about cholesterol? I’m no doctor, so don’t take my advice. However, shrimp are low in saturated fat, and while they are high in cholesterol, it’s a type of cholesterol that may not be that bad for you. At all. In a Harvard Study, the intake of shrimp (and eggs) were shown to raise HDL cholesterol considerably… that’s the good kind that we want.
But again, always talk with your doctor!
So back to this recipe…
Coconut Balsamic Vinegar
For the slaw (because I’m from the south, it’s acceptable to drop the cole), I used a new vinegar we picked up on our last trip… Coconut Balsamic Vinegar.
It’s absolutely delicious and I recommend that everyone that loves coconut have this in their pantry.
However, if you’re just dying to make these tacos right now, you can make your own version with…
- ½ Cup White Balsamic Vinegar
- ¼ Tsp Coconut Extract
- 1-2 Tsp Stevia
Coconut Lime Shrimp Tacos
Shrimp
- 1 lb Peeled Shrimp
- Juice of ½ Lime
- 2 Tbsp Coconut Vinegar
- 1 Tsp Chili Flakes (or less)
- ½ Tsp Ginger Powder
Coleslaw
- 3 Cups shredded cabbage (I bought pre-shredded mix)
- Juice of ½ Lime
- ¼ Cup Coconut Vinegar
- 1-2 Tbsp Greek Yogurt or Mayonnaise
- 1 Tsp Stevia
- Salt & Pepper to taste
Tortillas
- 2 Eggs
- 1 Cup Cauliflower, Cooked (and cooled)
- ½ Cup Arrowroot Flour*
- 2 Tbsp Olive Oil or Coconut oil
*Don’t have arrowroot flour? You can use gluten-free baking flour, tapioca flour or just normal flour if you want.
Shrimp
- In a bag or tub-a-ware, place in all ingredients. Shake to evenly coat shrimp in marinade and allow to sit while putting together coleslaw (around 5-10 minutes).
- Turn grill on to medium heat. While it’s warming up, place shrimp on tin foil (to avoid anything falling between grill rack), it also works to make a little “bowl” so that you can cook the shrimp in their marinade. Cook for 6-8 minutes until shrimp is cooked through.
- Remove from grill and construct your tacos!
Coleslaw
- In a large mixing bowl, combine and stir together all ingredients.
- Place a lid on top and chill in fridge while you finish the meal. This is important as it helps all the flavors come together!
Tortillas
Making your own tortillas is clearly optional! But they are super easy and delicious!
- Blend together all tortilla ingredients to make a batter.
- Heat up a small nonstick skillet (I used a 9”) on med heat.
- Pour 2-3 Tbsp of batter into hot skillet and use the back of a spoon to spread out thinly These cook fast! After just 1-2 minutes, flip to the other side. Cook an additional 1-2 minutes and remove. Continue with the rest of the batter.
- I typically keep the finished tortillas in a low oven to keep warm.
Once all the parts are finished… it’s time to eat!
We topped ours with a slice of avocado and a squeeze of extra lime! and enjoyed them with a side of roasted plantain chips.
Enjoy!
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