It’s TACO TUESDAY! I love this day because it gives me a reason to celebrate by eating Mexican food every week. These zesty shrimp tacos with pineapple salsa are stepping up my typical chicken tacos and I’m not mad about it. They’re sweet, spicy, crunchy and full of flavor! Plus they’re topped with a spicy chipotle mayo that’s to. die. for.
Being gluten free and wanting to stay away from eating corn tortillas every time we eat tacos can be challenging. I can’t tell you enough how obsessed I am with Siete paleo cassava tortillas! They’re so similar to real tortilla texture, they look gorgeous and they’re PALEO people! A paleo tortilla that ACTUALLY HOLDS YOUR TACO TOGETHER. So load it up with all the goodies in these zesty shrimp tacos with pineapple salsa!
If you’re a taco lover you know my struggle. Even corn tortillas struggle real hard when they’re warm and filled with goodies. It’s like when you go to mexican restaurants and get a taco they layer two corn tortillas together and then you’re like wait I don’t want all these carbs from corn I just want 10x more cheese and then you try to tear apart the tortillas from being stuck together and then you rip it and then it’s RUINED and then you’re stuck eating your taco like a salad and you don’t feel legit anymore.
Believe it or not I wrote that really really long sentence with one breath as I was saying it out loud in my head. PURE PASSION.
So, bottom line, if you’re a fellow crunchy friend I HIGHLY recommend you get these Siete cassava tortillas and you’ll be so so happy! Plus then you can use them to make these delish Chipotle Chicken Enchiladas for a real fun fiesta!
1/2 lb. shrimp (about 15 of them)
1/4 tsp lime zest
1/4 tsp salt
2 tbsp lime juice
1 tbsp avocado oil
2 tbsp cilantro, chopped
1 tbsp honey
1 cup diced pineapple
1 tbsp jalapeno, minced
2 tbsp red onion, diced
1 tbsp lime juice
1 avocado, diced
1 clove garlic, minced
1/4 tsp salt
5 paleo tortillas (I used Siete cassava tortillas)
1/2 small jalapeno, sliced
3 tbsp Primal Kitchen chipotle mayo
1 cup finely sliced red cabbage shreds
2 tbsp green onion, sliced
In a medium sized bowl mix together all marinade ingredients
Add shrimp and toss to coat. Cover and place in fridge for 30 minutes
Heat a large saucepan at medium heat and cook shrimp 2-3 minutes on each side
To make the pineapple salsa mix together diced pineapple, jalapeno, red onion, lime juice, avocado, garlic and salt
Assemble the tacos by filling tortillas with cabbage, pineapple salsa, shrimp, green onion, cilantro, mayo and top with sliced jalapeños
Comment below and let me know if you end up trying this recipe! P.S. Want to share some of your very favorite recipes with me? Email me at firstname.lastname@example.org for a chance to be featured in my recipes series on my blog! Also be sure to use the hashtag #AmySheree @blushandivy on Insta so I can see how your recipes turn out! yum yum yum!