Gluten Free Blackened Shrimp Tacos
These gluten free blackened shrimp tacos are the perfect weeknight meal for the entire family. The shrimp are succulent and juicy and pair perfectly with the refreshing cabbage slaw and tangy bang cream sauce. The tacos are also easy to make, healthy, and absolutely delicious.
Servings 4
Calories 635kcal
Ingredients
Shrimp
- 1 pound raw large shrimp peeled & deveined, tail on
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 teaspoons coconut sugar
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 2 teaspoons chili powder
- 2 1/2 tablespoons avocado oil
- 5 garlic cloves minced
Cabbage Slaw
- 1/4 cup Homemade Paleo Mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon honey see notes
- kosher salt to taste
- black pepper to taste
- 1 1/2 cups shredded green cabbage lightly packed
Tangy Bang Cream Sauce
- 1/4 cup Homemade Paleo Mayonnaise
- 1 1/2 tablespoons Tangy Bang Sauce
- kosher salt to taste
Assembly
- 8 corn tortillas see notes
- 1 avocado diced
- 1/4 cup red onion finely diced
- 1/2 cup cotija cheese crumbled
- 1/4 cup micro greens
- 1/4 cup cilantro minced
Instructions
Blackened Shrimp
- In a medium bowl, combine the shrimp with the pepper, salt coconut sugar, garlic powder, oregano, paprika, cumin, and chili powder. Set aside to marinate together for 30 minutes.
- Heat a large skillet over medium high heat for 2 minutes. Add avocado oil and let heat through for 1 minute. Arrange the shrimp in a single layer and cook for 2-2.5 minutes. Flip and cook for another 2 minutes until opaque.
- Add the garlic cloves, stir, and cook for 30 seconds. Remove from heat and set aside.
Cabbage Slaw
- In a shallow bowl or container, mix together the mayonnaise, rice vinegar, and honey until smooth throughout. Taste and add salt and black pepper, to taste. Add green cabbage and mix thoroughly so it is saturated in the mixture. Set aside.
Tangy Bang Cream Sauce
- In a small bowl, whisk together the mayonnaise with the tangy bang sauce. Add kosher salt, to taste and set aside.
Assembly
- Lightly spray the tortillas with oil and heat over low heat in a small frying pan for a few minutes until soft and pliable.
- Spoon cabbage slaw into each tortilla. Add cooked shrimp and desired toppings (avocado, red onion, cotija cheese, micro greens & cilantro.) Top off with tangy bang cream sauce and enjoy!
Notes
- I would recommend using raw shrimp in this recipe. You can quickly thaw shrimp by placing them in the refrigerator overnight or soaking them in cold water for about 30 minutes.
- Corn tortillas are my favorite for this recipe. However, you can use flour if you don't want/need them to be gluten free.
Nutrition
Calories: 635kcal | Carbohydrates: 42g | Protein: 31g | Fat: 38g | Fiber: 9g | Sugar: 9g