I absolutely love seafood and I absolutely love tacos. It kind of made this meal a no-brainer. I scoured the internet for healthy shrimp taco recipes and found one that sounded good. I immediately saw all of the ingredients I needed and decided to put my own spin on things. I typically try to consolidate items and figure out how I can make things easier and quicker (I think it might be a mom thing). This time that skill worked out in my favor! My husband agrees that these were da bomb.
A staple ingredient for these is the Primal Kitchen Chipotle Lime Mayo. You can find it at Whole Foods, Kroger and Fresh Thyme. I’ve been surprised where it’s popped up so there may be some at other locations. I generally order mine through Thrive Market. If you have a favorite spicy mayo that you prefer, go for it. I can’t promise it will be as delicious or as healthy as PK brand.
The first time I made these, I used Siete brand almond flour tortillas but after tortilla hopping I’d definitely go with the coconut cassava variety. The texture is on point. You can buy those at Whole Foods or Fresh Thyme. If you eat gluten, use a 100% whole wheat tortilla or sprouted grain tortilla (Food for Life brand and Angelic Bakehouse brand are a few options). You could also do a sprouted corn tortilla. Again, I feel like the coconut cassava texture is too heavenly to mess with.
I hope you enjoy these as much as I did. I had a bit of leftover shrimp and sauce so I decided to do a little Seasnax seaweed wrap creation for lunch the next day. I put a bit of shrimp and avocado in a wrap with a dab of sauce. It was delicious, easy and filling.