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

Shrimp tacos with cilantro, lime, bacon slaw are a flavor explosion. The spicy chipotle shrimp are perfectly balanced with the slaw and avocado. With so much flavor, I guarantee you’ll make this shrimp taco recipe again and again!

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.

How to Make Shrimp Tacos

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.

(gluten-free, paleo) Shrimp Tacos with Cilantro, Lime, Bacon Slaw. These chipotle shrimp tacos are made with cassava flour tortillas for a healthy, gluten-free, Taco Tuesday favorite!

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.

For more taco recipes, make sure to check out my Fish Tacos with Citrus Carrot Slaw, Pulled Pork Street Tacos, Taco Soup and Taco Stuffed Zucchini Boats.

And if you love coleslaw, make sure to check out my Coleslaw (the classic version) and Vinegar Coleslaw (with no mayo).

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

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

(gluten-free, paleo) Shrimp Tacos with Cilantro, Lime, Bacon Slaw. These chipotle shrimp tacos are made with cassava flour tortillas for a healthy, gluten-free, Taco Tuesday favorite!
5 from 2 votes

Shrimp Tacos with Cilantro, Lime, Bacon Slaw

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6 tacos
Author: Lisa Bryan
Print Recipe Pin Recipe
These shrimp tacos are sure to be a hit at any party. Loaded with tons of flavor, they'll be gobbled up before you know it. A shrimp taco recipe to make for your next Taco Tuesday!



  • 1 lb large raw shrimp, shells removed and deveined
  • 2 tbsp olive oil
  • 1/2 tsp chipotle powder
  • 1/2 tsp cumin powder
  • salt and pepper, to taste


  • 8 oz bacon
  • 1/4 medium green cabbage
  • 2 cups not packed cilantro leaves
  • 2 tbsp olive oil
  • 3 tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper



  • 1-2 avocados
  • limes wedges
  • extra cilantro


  • Cut the bacon into 1/2 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.
  • 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.
  • In a separate mixing bowl, add the shrimp, olive oil and spices. Toss to combine.
  • 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.
  • Assemble the tacos by adding several pieces of shrimp and topping with a spoonful of slaw and a few slices of avocado.

Lisa's Tips

  • When it comes to spices I'm a big fan of Simply Organic. Did you watch the video tour (and get a sneak peek inside) of my spice drawer?


Serving: 1taco, Calories: 357.7kcal, Carbohydrates: 25.9g, Protein: 16g, Fat: 22.4g, Saturated Fat: 5.5g, Cholesterol: 106.8mg, Sodium: 951.6mg, Fiber: 4.6g, Sugar: 1.7g
Course: Main Course
Cuisine: Mexican
Keyword: shrimp taco recipe, shrimp tacos
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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11 comments on “Shrimp Tacos with Cilantro, Lime and Bacon Slaw (gluten-free, paleo)”

  1. Excellent! Forgot the bacon and they were still stellar! We had with a habernero lime wrap for dinner. Me & hubby loved them!

    Rating: 5
  2. I loved your shrimp tacos!  My friend was very impressed. Looking forward to trying many more of your recipes!!’ My tacos weren’t as thin as yours, even though I used a tortilla press…but still tasty.

    Rating: 5
  3. Pingback: Spiralizer Beginner's Guide: 10 Vegetables to Spiralize | Downshiftology

  4. 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! :)

      • 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

  5. 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