shrimp tacos

Happy weekend everyone! 🙂 I had some very special dinner guests last night so I decided to go all out and make these shrimp tacos and a chocolate cream pie for dessert, I will post the dessert soon. I must admit I don’t cook seafood very often at home anymore, I mostly make vegetarian and vegan meals. I know that my guests all eat meat so I thought making seafood would be a nice compromise. 😉 I love fish tacos! I wasn’t sure that my guests would love fish so I made shrimp tacos instead and they tasted pretty darn good. If you are gluten and dairy sensitive this recipe is perfect. If you prep the shrimp and cashew cream in advance, this meal is super simple to make. I haven’t bought shrimp in some time and I wanted to make sure that I wasn’t buying farmed shrimp from Asia. I went to my local grocery store and ended up finding some very expensive prawns that were caught in the wild….but I know that they were worth it! 😉

taco filling

Smokey Shrimp Tacos with Cilantro Lime Cashew Cream
Author: 
Recipe type: Tacos
Cuisine: Paleo, Gluten Free, Dairy Free
Serves: 2-3
 
Ingredients
  • 1 package of corn tortillas
  • 1 ripe avocado
  • ¼ of a purple cabbage thinly diced
  • ¼ cup cilantro
  • 1 lime
  • 3 lb. of large shrimp or prawns
  • 2 tbs coconut oil
  • For the Cilantro Lime Cashew Cream:
  • 1 cup soaked cashews (min 2 hours)
  • ½ cup water
  • 1 teaspoon grated lime zest
  • 1 tbs lime juice
  • 2 cloves garlic, minced
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 2 tablespoons finely chopped cilantro
  • For the Shrimp Seasoning:
  • ¼ cup fresh lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 3 cloves garlic, minced
  • ½ teaspoon salt
Instructions
  1. First make the cashew cream in your magic bullet or food processor. Blend the soaked cashews with the other ingredients until it is a creamy consistency like yogurt or sour cream. Refrigerate until your ready to make the tacos.
  2. Next marinate the shrimp (tails off) in the seasoning. Leave in the fridge for at least 30 minutes so that they soak up all of the flavour.
  3. Cook the shrimp in a pan over medium to high heat in the coconut oil. You don't want to overcook them so watch them carefully.
  4. To assemble to tacos, heat each tortilla in a pan for a min or two. spread the smashed avocado over the bottom then layer the shrimp, cabbage and cashew cream and sprinkle with chopped cilantro.
  5. Serve and enjoy!

side tacos

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