Ingredients
Tacos
- 1 lb. shrimp, shelled and deveined
- 8 oz. mini peppers
- 1/2 sweet onion (or red onion works too)
- 2 tablespoons avocado oil
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoon cumin
- 1 teaspoon sea salt
Sauce
- 2 ripe avocados
- 2 handfuls fresh cilantro
- 1 lemon, juiced (lime works too)
- 2 tablespoons avocado oil
- 1 garlic clove
- 1/2 teaspoon sea salt
- Preheat oven to 450F.
- Cut the peppers into chunky slices and place in a large mixing bowl. I used mini peppers because I love the color mix and they have less seeds. You can buy larger bell peppers too and they work!
- Slice the onion.
- Then, cut the onion slices in half, making half moons, and place in the mixing bowl.
- Place your shelled and deveined (buy them this way!!) shrimp in the bowl too.
- If you want to take the tail off now, it’ll save you some time and mess down the line.
- Toss the peppers, onions, and shrimp with avocado oil.
- Then, add the spices and mix it together until everything is well coated.
- Spread the spiced shrimp mixture out in an even layer on a lined baking pan. Pop it in the oven for 8 minutes.
- Then, move it to the top shelf of the oven and broil on high for 2 minutes.
- While the shrimp is cooking, place your avocado, cilantro, lemon juice, avocado oil, garlic, and sea salt in your food processor and process for about 10 seconds.
- Use a rubber spatula to scrape down the sides and then process again.
- Totally optional: use a grill pan to toast up your tortillas.
- If you haven’t done so, remove the tail shells of the shrimp.
- Finally, assemble the tacos.
- Scoop some peppers, onions and shrimp into each taco shell.
- Top with a heaping dollop of avocado cilantro sauce, and any additional cilantro leaves for fun 🙂
Tips
Per taco: Calories 304; Fat 16.3g (Sat 3.4g); Protein 20.8g; Carb 22.6g (net carb 14.5g); Fiber 8.1g; Sodium 675mg
© The Toasted Pine Nut