Egg whites are the key for cooking the tortillas. That, and getting a feel for the consistency of the batter. I have figured out that the batter should closely resemble a crepe batter, in order to make it easy to spread around the pan and still be thin when cooked. There have been many failed attempts at this. I’ve gotten results that more closely resemble a pancake, which (take my word for it) does not taste amazing with taco meat. And if the tortillas are too thin they can fall right apart on your first bite. I believe I have found my happy-medium with this recipe.
Before the tortillas are cooked, quickly sauté the shrimp so that they are ready to go once the tortillas are hot. Simply add your favorite toppings or whatever you have in your pantry to make it a filling and tasty meal.
I admit that I want to add cilantro to almost anything – tacos, pizza, and eggs being the most regular. But it makes an appearance on these tacos because it goes so well with the light shrimp and dash of lime juice. My sister-in-law is actually the one I can blame for my recent cilantro obsession, with her boldness in adding cilantro to her plate. She is not shy. And it’s great. Nor should anyone be. Except if you are one of the people who (by some twist of genetics) thinks that cilantro tastes like soap. In that case, I highly recommend substituting parsley.
Shrimp tacos taste complex but are simple to make. Shrimp is also quicker to cook than the regular meaty taco fillings. Add layers of flavor with different toppings for a perfect summery supper.
- 1 tbsp extra virgin olive oil
- 1 tsp chili powder
- 1 tsp salt
- 1 lb. medium shrimp, peeled and deveined
- 1 avocado, pitted and diced
- Shredded lettuce, for serving
- Fresh cilantro, for serving
- 1 lime, cut into wedges
- For the tortillas
- 6 egg whites
- 1/4 cup coconut flour
- 1/4 cup almond milk
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 tsp chili powder
- Combine all of the tortilla ingredients together in a small bowl and mix well. Allow the batter to sit for approximately 10 minutes to allow the flour to soak up some of the moisture, and then stir again. The consistency should be similar to crepe batter.
- While the batter is resting, heat a skillet to medium-high. Mix together the olive oil, chili powder, and salt and toss with the shrimp to coat. Cook in the skillet for 1-2 minutes per side, until translucent. Set aside.
- Coat the pan with coconut oil spray. Pour about 1/4 cup of batter onto the skillet, turning the pan with your wrist to help it spread out in a thin, even layer. Cook for 1-2 minutes, loosening the sides with a spatula. When the bottom has firmed up, carefully flip over and cook for another 2-3 minutes until lightly browned, then set aside on a plate. Repeat with remaining batter.
- Top each tortilla with cooked shrimp, shredded lettuce, avocado, and cilantro. Serve with a lime wedge.
I wanted to know if you can substitute coconut milk for the almond milk in the tortilla recipe? I have a child who has tree nut allergies and I can’t use almond milk.
Hi, I see that the shrimp is cooked at med-high heat, but it doesn’t say what to cook the tortillas at. Is it also med-high? Thanks a lot!
You’ve just made me a very happy girl!!! Started paleo and I feel great, but I was missing flavor…until I found your site!! Holy moly these shrimp tacos are amazing! I just ordered your book, I right now, I may be your biggest fan!!! Thanks for recipe. My tortillas need a little practice, but even though mine broke a bit, they tasted FANTASTIC! Can’t wait to try the other recipes!
Do these tortillas freeze well? Would like to make them ahead of time to save on prep time on the day we are having the enchiladas. Thanks!