These tacos are super easy to make and will only take you about 30 minutes, start to finish. I, of course, suggest you make my Paleo Tortillas to go with these, but if you’re time-crunched, grab the Ezekiel or Siete Tortillas.
I like to serve these with my Paleo Cilantro Lime Coleslaw — recipe coming on Friday!
Side note: These are barely spicy per the recipe below — if you like a lot of spice, I suggest replacing the red chili powder with an equal amount of ancho chili powder.
Make these! You will LOVE them!
Ancho Chili Shrimp Tacos
Makes: 6 servings – 2 tacos per serving
- 1lb wild/gulf medium-ish shrimp, peeled and deveined
- 2 limes, divided
- 1 small orange
- ½ tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ancho chili powder
- 1 tsp red chili powder
- ½ tsp sea salt
- Siete Almond Flour or Coconut/Cassava Flour Tortillas or my Paleo Tortillas
- fresh cilantro
- 1 lime, cut into wedges
- small handful fresh baby spinach
- Optional: goat cheese crumbles and fresh jalapeno, thinly sliced
- In a re-sealable plastic bag combine zest and juice of 1 lime and orange, garlic powder, cumin, chili powder, and kosher salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes to 1 hour.
- Make tortillas or wrap pre-made tortillas in foil and preheat oven to 400 degrees F.
- Heat a nonstick grill pan over medium heat and pull the shrimp out of the fridge. Once the pan is hot, place the shrimp on the pan in an even layer; flip them after approx. 2-3 minutes. Same timing for the other side – you want the shrimp to be opaque/cooked through. About mid-way through cooking the shrimp, place the tortillas in the oven.
- Once the shrimp are finished cooking, take the tortillas out of the oven.
- To serve, place a few spinach leaves on the tortilla and top with 3-4 shrimp, fresh cilantro, a sprinkle of goat cheese, 2-3 slices jalapeno and a lime wedge on the side.