Real Mexican Shrimp Tacos 🌮

Mexican Camarones A La Diabla ? Spicy Mexican Shrimp

Real Mexican Shrimp Tacos 🌮

This is my mother's recipe for shrimp tacos, a killer take on this Mexican sea side specialty! Whip them up, and be sure to have them with our gluten free 'flour' tortillas.

Course Entree, Main Course

Cuisine Gluten Free, Ketogenic, Mexican

Prep Time 15

Cook Time 10

Total Time 25

Servings taco helpings

Calories 71kcal

Ingredients

500 g cocktail shrimp
2 tablespoons extra virgin olive oil
2 tablespoons orange juice freshly squeezed
2 teaspoons raw honey
6 cloves garlic ran through a press
1/2 teaspoon orange zest
1-3 teaspoons pickled chipotle
1 teaspoon white wine vinegar
kosher salt to taste
freshly ground black pepper to taste
1 tablespoon non-gmo cornstarch or 2 teaspoons arrowroot*
3 tablespoons water

To serve

12 15-minute keto & grain free tortillas or
12 suuuper pliable gluten free 'flour' tortillas
avocado sliced
limes
1 batch pico de gallo salsa

Metric - US Cups

Instructions

Mix shrimp with the following 7 ingredients in a bowl. Season to taste with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.
Heat up a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side. Mix cornstarch with water (i.e. a cornstarch slurry) and mix it up with the shrimp. Toss them about, as needed, until thick and creamy.
Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.

Notes

*If using arrowroot to thicken, make a slurry as you would with cornstarch. But be sure to add at the end of cooking, and heat it up until just thickened. Arrowroot breaks down with very high temperatures, prolonged cooking and reheating.

The following nutritional values are calculated with the honey. By skipping it, carbs per 3 taco serving are 1g net.

Nutrition

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