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!!

Prep: 10 minsCook: 10 minsTotal: 20 mins
Servings: 6



  • 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


  • 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


  1. Preheat oven to 450F.
  2. 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!
  3. Slice the onion.
  4. Then, cut the onion slices in half, making half moons, and place in the mixing bowl.
  5. Place your shelled and deveined (buy them this way!!) shrimp in the bowl too.
  6. If you want to take the tail off now, it’ll save you some time and mess down the line.
  7. Toss the peppers, onions, and shrimp with avocado oil.
  8. Then, add the spices and mix it together until everything is well coated.
  9. Spread the spiced shrimp mixture out in an even layer on a lined baking pan. Pop it in the oven for 8 minutes.
  10. Then, move it to the top shelf of the oven and broil on high for 2 minutes.
  11. 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.
  12. Use a rubber spatula to scrape down the sides and then process again.
  13. Totally optional: use a grill pan to toast up your tortillas.
  14. If you haven’t done so, remove the tail shells of the shrimp.
  15. Finally, assemble the tacos.
  16. Scoop some peppers, onions and shrimp into each taco shell.
  17. Top with a heaping dollop of avocado cilantro sauce, and any additional cilantro leaves for fun 🙂


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