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Shrimp Tacos with Cilantro, Lime, Bacon Slaw (gluten-free, paleo)


Posted by on September 10, 2016 / 6 Comments

These shrimp tacos with cilantro, lime, bacon slaw are a flavor explosion. The spicy chipotle shrimp are perfectly balanced with the slaw and avocado.

Shrimp Tacos with Cilantro, Lime, Bacon Slaw. Gluten-free and paleo.

One of the things I find interesting about being a food blogger is the need to plan months in advance. Meaning, right now, other food bloggers probably have their holidays recipes cooked, photographed and are starting to post them, in order to gain traction before the fall/winter season. Me, well, you know I’m not so good at that. And I find it difficult, considering all the fresh produce still in season (the summer season) in California. I’ve got shrimp tacos on the brain when it’s a sunny 90 degrees out, not peppermint hot chocolates!

But, I will say that I’m trying to do a better job with the whole planning thing. Sooo…in the interest of better time organization, I spent last week jotting down recipe/video ideas for Oct – Dec. And to be honest, it got me excited for the holidays. These recipes brewing in my brain (if they turn out, of course) are gonna rock. Fingers crossed you’ll get them 3-4 weeks before a relevant holiday. Three weeks, not three months, but hooray for baby steps!

Speaking of baby steps, I totally forgot with my birthday travels to New York last week that it was my 2-year blogiversary! Two years since I clicked launch on this little website of mine…and having absolutely zero idea about food blogging. But really, it’s more like a 1.5 year blogiversary, considering that two months after I launched the site I jumped on a plane traveled around the world for 5 months. Ha! That’s how I roll.

Shrimp Tacos with Cilantro, Lime, Bacon Slaw. Gluten-free and paleo.Shrimp Tacos with Cilantro, Lime, Bacon Slaw. Gluten-free and paleo. Shrimp Tacos with Cilantro, Lime, Bacon Slaw. Gluten-free and paleo. Shrimp Tacos with Cilantro, Lime, Bacon Slaw. Gluten-free and paleo.

But let’s jump into these shrimp tacos. Since I shot my video for How to Make Cassava Flour Tortillas this week, I had an abundance of cassava flour tortillas lying around. And actually doubly so. Why? Well, if you watch the video you’ll see me mixing all the ingredients together on camera. In reality, I got the camera all lined up and focused for the shot, quickly jumped back behind my marble countertop and started mixing. But…there was one little problem. I forgot to hit the record button! Doh. I literally mixed everything and was gearing up to change camera angles when I realized the little red light wasn’t flashing. And you can’t un-mix dough! So I quickly ran upstairs, grabbed more of all the individual ingredients and had to shoot the “mixing” scene again. Hello, double batch.

My favorite part about these shrimp tacos is the cilantro, lime, bacon slaw. It’s sooooo darn good. As in, eat it plain for dinner good. But add it to these shrimp tacos and oh, your taste buds will be happy. Especially since the shrimp have a little spice kick thanks to chipotle and cumin seasoning. You guys, these tacos are the bomb. Add in a few slices of creamy and delicious avocados…and I promise these shrimp tacos will become your new Taco Tuesday favorite.

Enjoy!

Shrimp Tacos with Cilantro, Lime, Bacon Slaw. Gluten-free and paleo. Shrimp Tacos with Cilantro, Lime, Bacon Slaw. Gluten-free and paleo. Shrimp Tacos with Cilantro, Lime, Bacon Slaw. Gluten-free and paleo.

Shrimp Tacos with Cilantro, Lime, Bacon Slaw
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 tacos
INGREDIENTS
Shrimp
Slaw
  • 8 oz bacon
  • ¼ medium green cabbage
  • 2 cups (not packed) cilantro leaves
  • 2 tbsp olive oil
  • 3 tbsp lime juice
  • ½ tsp salt
  • ½ tsp pepper
Tortillas
  • 1 recipe Cassava Flour Tortillas, or alternative tortillas
Garnish
  • 1-2 avocados
  • limes
  • cilantro
INSTRUCTIONS
  1. Cut the bacon into ½-inch pieces and cook in a sauté pan on medium heat, until cooked through. Use a slotted spoon to remove the bacon to a paper towel, to drain and cool.
  2. Thinly slice the cabbage and add to a mixing bowl. Roughly chop the cilantro leaves and add to the mixing bowl along with the bacon, olive oil, lime juice, salt and pepper. Stir to combine and set aside.
  3. In a separate mixing bowl, add the shimp, olive oil and spices. Toss to combine.
  4. Heat a sauté pan on medium heat and cook the shrimp for 1-2 minutes on each side, or until cooked through. Alternatively, you can grill the shrimp.
  5. Assemble the tacos by adding several pieces of shrimp and topping with a spoonful of slaw and a few slices of avocado.

Other recipes you might like:

Pulled Pork Street Tacos

Grilled Fish Tacos with Citrus Carrot Slaw

Steak Fajitas with Cassava Flour Tortillas

  • Liz Stark

    Don’t worry about the other food bloggers – the obsessive planning and scheduling for posts can end up producing boring content (which you NEVER have). Love this taco recipe! And happy 2-year blog anniversary!!!!!! Can’t wait for many more years of posts from you :D

    • Yay! So happy you don’t find my content boring….it’s spontaneous for sure! Lol. ;) Thanks for the well-wishes – I’ve got many exciting things planned for the future! x

  • Jenna

    Hi Lisa, I love you recipes and your blog is so inspiring! Thanks for all the great ideas : ) I’ve made the cassava flour tortillas three times now and always end up with that raw flour favor. Is that the nature of cassava flour, or am I doing something wrong? I don’t have a tortilla press so I don’t get mine as thin as yours, but I do cook them longer. I also find they get soggy quickly and fall apart instead of being chewy… I’d love to get this recipe right… Help! Thank you!

    • Hi Jenna – oh no, they definitely shouldn’t be raw or soggy! Have you seen my recent video on how to make the tortillas? Making them thin is important for to cook properly, but you can use a rolling pin if you don’t have a tortilla press. Are you using palm shortening as the fat? And what brand of cassava flour are you using? Sometimes the brand of flour can make a difference, which is why I always recommend Otto’s brand. Don’t worry we’ll figure it out! :)

      • Jenna

        Thanks for the response : ) I’m using Otto’s and palm shortening. Pretty sure I’m not getting them thin enough. They also break at the edges, so I don’t get a nice round tortilla, it looks more like a four-leaf clover, ha ha! I’ve also used the Otto’s flour for a nan bread recipe, and they had that same raw flour taste. That’s not normal for the cassava flour, right? I’ll definitely watch the video, and give it another shot. Yours look so tasty!

        • Now if only that four-leaf clover tasted good – haha! If you do plan on making tortillas frequently, the tortilla press is definitely a huge time saver and worth the money – I love mine. But in terms of the recipe, you may just have to play with it a bit more to get it perfect. Good luck! :) x

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