I threw it out there asking you guys to give me some recipe suggestions you NEEDED WANTED HAD TO HAVE on the blog. Well, my friends. I did it. You wanted fish tacos and I made some shrimp. Mayybe fish tacos will come down the line, but for real, I was craving some shrimp, so here you go.
 
Can we talk about the yumminess?! Holy smokes!! First of all, these tacos are super zesty, super flavorful, and well, delicious. The avocado cilantro sauce adds such a creamy contrast.
Ok, I’m about to get into this but first I need to brew a fresh cup of coffee and give my fingers some energy to bounce around these keys.
Man, I love coffee.
This is one of the easiest recipes ever. I know it looks super fancy and exciting and labor intensive, but you guys. This is too freaking easy. I’m talking like 5 minutes prep (10 tops if you’re a slow poke) and then 10 minutes cooking. It’s perfect for your #tacotuesday (shoot, totally should have posted this recipe on a Tuesday) or #fiestafriday. If #fiestafriday isn’t a thing, can you guys please ban together with me, and whip up some margaritas? Let’s get this party started!
If you want some more taco inspiration, check out these pepper shell tacos and these cauliflower tacos. There’s also some baller steak tacos here 😉
In other news, I spent the better part of this morning attempting to video a “get to know me” type of shebang for you babes. Because, don’t you really want to know more about the why behind this little blog o’mine?
Welp, the footage is rough, my friends. It’s cool because it was awesome practice and I’ll get better and I’m excited to have this video to share with you guys! If you’re interested in checking out more of my videos, here’s my YouTube channel – I add new videos every Monday and Friday 🙂
Anyway, let’s make some Pepper Shrimp Tacos! I don’t want to play favorites with my recipes (ok yes I do) but this miiiight just be… ok I can’t do it. I can’t type it because I feel too guilty. I love all my children. Er, I mean recipes. I love all my recipes.
First things first. Cut the peppers into chunky slices. 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! Cut them into chunky slices and throw them in a large mixing bowl.
Then, slice the onion. I wasn’t too crazy about making them perfect. After you slice the onion, cut the onion slices in half to make half moon strips of onion.
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, but whatever works for you!
Toss the peppers, onions, and shrimp with the avocado oil. Then, add the spices and mix it together until everything is well coated.
Then, 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. MAGIC HAPPENS.
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 until smooth.
Totally optional: use a grill pan to toast up your tortillas. Lately I’ve been loving these low carb and gluten free almond flour tortillas
.
If you haven’t done so, remove the tail shells of the shrimp and discard.
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 🙂
Recipe
Pepper Shrimp Tacos
Low carb, gluten free, dairy free, and paleo tacos!! You’l be so obsessed with these flavorful and delicious tacos, they’ll be your new favorite!!
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
Instructions
- 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
Enjoy!! xo
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