These healthy Shrimp Tacos are easy to make in under 30 minutes with shredded cabbage, avocado, tomatoes and a zest seasoning. They're low carb, keto, paleo and perfect for lunch or dinner! Serve them in a bowl or over lettuce wraps to make them Whole30 compliant.
In a large bowl, drizzle the shrimp with 1 teaspoon oil. Season with salt and pepper then sprinkle with taco seasoning. Toss to coat evenly and allow to marinate while you prepare the toppings and avocado cream. Add the avocado, mayo, cilantro, lime to a high speed blender. Blend until smooth. Add water as needed, to thin out sauce.
This shrimp taco recipe uses a couple different kinds of spices to increase the complexity. Not only does it have American chili powder, but also ancho chili powder, cinnamon, and smoked paprika. I have these in my spice drawer at all times, and I use them a LOT.
I just thaw the shrimp under running water, and they’re ready to go. These shrimp tacos have no special ingredients (except for the shrimp) – they’re basically a collection of pantry staples that most of you probably already have in your kitchen. They come together quickly, and can be topped however you like.