These flavorful shrimp tacos are the answer to a quick Whole 30/ Paleo dinner for every Taco Tuesday!
Taco Tuesday is a favorite in our house! We love tacos and every Tuesday I try to make a satisfying and healthy version for my family to enjoy. These shrimp tacos are made in under 10 mintues and are incredibly flavorful. You can customize them with different toppings and if you are not doing a Whole 30, they are delicious in a Siete almond flour tortilla. Feel free to add your favorite toppings and hot sauce.
Simple ingredients I use to make Shrimp Tacos (Whole 30, Paleo)
extra-virgin olive oil
shrimp
onion
poblano peppers
chili powder
cumin
smoked paprika
butter lettuce or tortillas for serving
lime juice
Shrimp Tacos (Whole 30, Paleo)
Ingredients
- 3 tbsp extra-virgin olive oil, divided
- 2 lbs. large, peeled and deveined shrimp
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 medium yellow onion, thinly sliced
- 2 medium poblanos, deseeded and thinly sliced
- juice of 1 lime
Instructions
- In a medium bowl mix 1 tbsp olive oil shrimp, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Set aside.
- In a large skillet add 2 tbsp extra virgin olive oil over medium-high heat. Add onion and poblano pepper and cook, stirring occasionally for about 4-5 minutes or until tender. Transfer to a plate and set aside.
- Add shrimp to skillet and cook for 1-2 minutes per side over medium high heat until cooked through. Add onion and poblanos back into the skillet and gently mix together cooking for another minute. Add lime juice and mix. Turn off heat and serve in lettuce cups or your favorite tortillas (if not Whole 30 we love Siete almond flour tortillas) and add any toppings!
Ingredients:
3 tbsp extra virgin olive oil (divided)
2 lbs large shrimp, peeled and deveined, tails removed
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp pepper
1 medium yellow onion, thinly sliced
2 medium poblanos, thinly sliced
1 medium yellow onion, thinly sliced
2 lbs large shrimp, peeled and deveined, tails removed
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp pepper
Instructions:
1. In a medium bowl mix 1 tbsp olive oil shrimp, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Set aside.
2. In a large skillet are 2 tbsp extra virgin olive oil over medium high heat. Add onion and poblano pepper and cook, stirring occasionally for about 4-5 minutes or until tender. Transfer to a plate and set aside.
3. Add shrimp to skillet and cook for 1-2 minutes per side over medium high heat until cooked through. Add onion and poblanos back into the skillet and gently mix together cooking for another minute. Turn off heat and serve in lettuce cups or your favorite tortillas (if not Whole 30 we love Siete almond flour tortillas)
