guys! Cinco De Mayo is right around the corner and these wild caught shrimp tacos are the perfect recipe to serve to your family (or just yourself). they're gluten and grain free, organic and filled with superfood goodness. my fiance (an avid taco bell lover) devoured them, if that doesn't convince you, I'm not sure what will.
WHAT YOU NEED:
1 packcage of Siete almond flour tortillas
1 cup Frontera jalapeno + cilantro salsa
1/2 bag of Whole Foods wild caught frozen shrimp
1 container of Whole Foods organic shredded cabbage
1-2 avocados
1 package of Whole Foods organic sweet corn
2 cups of chopped organic spinach
1/2 block of Hoffman's organic raw chedder cheese (shredded)
1 tsp pink salt
1 tsp Simply Organic pepper + more spice blend
Recipe:
yields 6 tacos
preheat oven to 375, once oven is hot place tortillas on rack to hang over so they make a shell shape (they should be on two prongs) bake for 5-7 minutes. let shrimp defrost for at least 30 minutes, lightly grease your cast iron skillet over a medium flame and add shrimp. cook for about 2 minutes. next add in salsa and cook until shrimp are fully pink. add corn into a separate pan and heat with about 2 tablespoons water until it is fully cooked. once tortillas are ready create your taco! we added cabbage, corn, spinach, avocado, cheese and shrimp in that order.
enjoy babes! xo
WHAT YOU NEED:
1 packcage of Siete almond flour tortillas
1 cup Frontera jalapeno + cilantro salsa
1/2 bag of Whole Foods wild caught frozen shrimp
1 container of Whole Foods organic shredded cabbage
1-2 avocados
1 package of Whole Foods organic sweet corn
2 cups of chopped organic spinach
1/2 block of Hoffman's organic raw chedder cheese (shredded)
1 tsp pink salt
1 tsp Simply Organic pepper + more spice blend
Recipe:
yields 6 tacos
preheat oven to 375, once oven is hot place tortillas on rack to hang over so they make a shell shape (they should be on two prongs) bake for 5-7 minutes. let shrimp defrost for at least 30 minutes, lightly grease your cast iron skillet over a medium flame and add shrimp. cook for about 2 minutes. next add in salsa and cook until shrimp are fully pink. add corn into a separate pan and heat with about 2 tablespoons water until it is fully cooked. once tortillas are ready create your taco! we added cabbage, corn, spinach, avocado, cheese and shrimp in that order.
enjoy babes! xo