Coconut Flour Shrimp Tacos

Serves 2-3

Tortilla Ingredients:

• ¼ cup coconut flour
• 8 egg whites 
• ½ cup water
• ¼ teaspoon baking powder
• Pinch of sea salt

Marinade Ingredients:

• 6 oz raw shrimp, peeled
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• ½ teaspoon chili powder
• ½ teaspoon sea salt 

Shrimp and Vegetables:

• ½ large onion, sliced
• 1 cup bell peppers, sliced
• 1 garlic clove, chopped
• ½ teaspoon chili powder
• Salt and pepper to taste

Directions:

1. Add the peeled shrimp and marinade ingredients to a bowl and set aside. Marinade for 15 minutes while you make tortillas. 
2. For the tortillas, add all ingredients into a blender and pulse until smooth consistency is reached. Let it sit for 5 minutes. Heat a frying pan on medium-high heat and coat with a little bit of oil. Add ¼ cup mixture at a time and cook on both sides until edges are golden brown.
3. Add oil to a sauté pan and heat. Once hot, add garlic, onion, and peppers and cook until soft. Sprinkle chili powder and salt and pepper. Add the shrimp, with the marinade and continue sautéing. Cook until shrimp turn pink.
4. Top tortillas with the shrimp and vegetables.

Coconut Flour Shrimp Tacos

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Main Course

Servings 3

Ingredients

  

• Tortilla Ingredients
• ¼ cup coconut flour
• 8 egg whites
• ½ cup water
• ¼ teaspoon baking powder
• Pinch of sea salt
• Marinade Ingredients
• 6 oz raw shrimp peeled
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• ½ teaspoon chili powder
• ½ teaspoon sea salt
• Shrimp and Vegetables
• ½ large onion sliced
• 1 cup bell peppers sliced
• 1 garlic clove chopped
• ½ teaspoon chili powder
• Salt and pepper to taste

Instructions

 

• Add the peeled shrimp and marinade ingredients to a bowl and set aside. Marinade for 15 minutes while you make tortillas.
• For the tortillas, add all ingredients into a blender and pulse until smooth consistency is reached. Let it sit for 5 minutes. Heat a frying pan on medium-high heat and coat with a little bit of oil. Add ¼ cup mixture at a time and cook on both sides until edges are golden brown.
• Add oil to a sauté pan and heat. Once hot, add garlic, onion, and peppers and cook until soft. Sprinkle chili powder and salt and pepper. Add the shrimp, with the marinade and continue sautéing. Cook until shrimp turn pink.
• Top tortillas with the shrimp and vegetables.