Gluten-Free Shrimp Tacos With Trader Joe’s Ingredients
Taco night just got a whole lot better with these easy and mouthwatering Gluten-Free Shrimp Tacos. Bursting with vibrant flavors and made with simple ingredients, this shrimp taco recipe is sure to become a family favorite. Whether you're looking for a light meal or a quick and easy dinner, these shrimp tacos are the perfect option.
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Equipment
- small skillet
Ingredients
- 1 pound shrimp peeled and deveined
- 1 small onion large diced, yellow, sweet or white will work
- 1 tablespoon extra virgin olive oil
- 2 tablespoons taco seasoning
- 1 1/2 cups green cabbage shredded
- 1/2 cup ranch
- 6 corn tortillas
- lime wedges optional garnish
- chopped cilantro optional garnish
Instructions
- In a large preheated skillet, add the olive oil. Place shrimp and the chopped onion into the pan when ready. Saute for about 5 minutes and add in the taco seasoning. Continue to cook. Add in about 1/8-1/4 cup of water. Stir and continue to cook until shrimp are pink and opaque. Remove from the heat and set aside.
- In a dry cast iron skillet or frying pan, warm the corn tortillas over medium heat for about 30 seconds on each side, or until they are soft and pliable.
- To assemble, place a few shrimp in each warm tortilla. Top with the cabbage and drizzle with ranch. Other suggested toppings are pico de gallo, crumbled cotija cheese, fresh cilantro, and sliced avocado.
Notes
Notes:
Serving size is 2 tacos per person.
Storing and reheating:
Store any leftover shrimp and cabbage in separate containers in the refrigerator. Reheat the shrimp in a skillet over low heat until warm. You can use the microwave as well. For the best results, assemble the tacos just before serving to keep the tortillas from becoming soggy.
Helpful tips:
- Shrimp should be cooked in asingle layer in the pan. If you are doubling this recipe or working with a smaller pan, cook the shrimp and onions in 2 batches.
- Shrimp cooks fast. Keep an eye on it to avoid overcooking.
- Any type of shrimp works but I suggest using larger shrimp. Fresh is best but frozen works too. You can thaw it out in the fridge over night.
- If you want to make your own spice blend, combine garlic powder, onion powder, paprika, cayenne, cumin, coriander and a little kosher salt into a small bowl. Use about 1/2 teaspoon of each and about 1/4 teaspoon for the salt and cayenne. For a sweet touch, a dash of brown sugar, coconut sugar or white sugar can be used.
- If you want to add other veggies to these tacos, I suggest cooking the veggies separately form the shrimp to avoid overcrowding the pan.
- Any type of taco shell will taste amazing. If gluten isn't an issue, you can also use flour tortillas.
- If you are looking to cook with less oil, spraying the pan with a non stick spray works great.
- Purple cabbage works too or you can make a slaw using a little olive oil and lime and season it with salt and pepper. You can also use an already made coleslaw mix.
- Keep the recipe dairy-free by using dairy free ranch or omitting the ranch all together.
Nutrition
Calories: 467kcalCarbohydrates: 29gProtein: 34gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 254mgSodium: 834mgPotassium: 581mgFiber: 4gSugar: 4gVitamin A: 207IUVitamin C: 14mgCalcium: 164mgIron: 2mg
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