Smokey Shrimp Tacos with Cilantro Lime Cashew Cream
Recipe type: Tacos
Cuisine: Paleo, Gluten Free, Dairy Free
Serves: 2-3
  • 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
  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!
Recipe by The Tray Chic at