It’s taco Tuesday! It’s a special day though, because I am sharing Chili Cilantro Lime Shrimp Tacos that are Paleo approved. Nope, I’m not taunting you with tortillas up there and then telling you to lettuce wrap them to make them approved. They are! The genius people over at Siete made Paleo tortillas. I discovered these a few weeks ago and wanted to cry from happiness. They are non GMO, Gluten free, Dairy free, and Soy free. I originally found the ones made with almond flour in the tortilla section of my Whole Foods. The texture was pretty good and I loved having something besides lettuce to wrap up my tacos in. Then something glorious happened. I found the coconut and cassava kind. They are half the calories of the almond flour and I like them better. The texture is more like a regular tortilla and they hold together better! These are even man friend approved. It’s a happy day! 
Now, I’ll preface this by saying that if tacos are your favorite food ever and you have an unhealthy food relationship with them, then you should not have them on the Whole 30. The rules can be real tricky based on you as an individual. You may remember that I talked about completely grain free pasta by Cappellos I found in this post. Sure, its technically Whole 30 approved, as our these tortillas. But, pasta is my favorite ever and I know that my brain gets all sorts of excited about it and that I shouldn’t have it on a Whole 30. I hope Melissa Hartwig is out there reading this and is proud. I know better than to have SWYPO style foods on the Whole 30 after completing so many of them. When I’m eating ‘Whole 30’ but splurging a day or so a week I’ll eat these. When I’m doing a Whole 30 and sticking to all the rules for 30 days straight I do not. Get the difference? Clear as mud, right?!
Now that you know you can have super healthy tacos with these glorious little Siete tortillas, I present to you the first of many recipes using them: Chili Cilantro Lime Shrimp Tacos. I had some shrimp tacos at a wedding this past weekend and they always hit the spot, so I created my own, naturally. Snag the super easy & delicious recipe below.
INGREDIENTS:
- 1 pound of shrimp, peeled, deveined, and tails cut off.
- 1 package of Siete cassava-coconut tortillas
- 2 cups of shredded cabbage/cole slaw salad mix
- 1 cup of fresh mango, chopped
- 1.5 Tablespoons of olive oil
- 1 Tablespoon of chili powder
- 2 limes, juiced
- 2 teaspoons of minced garlic
- 1.5 teaspoons of paprika
- 1 large pinch of red pepper flakes
- 1/2 jalapeño, finely minced
- 1 cup of fresh mango + red onion + red bell pepper, chopped
- 1 avocado, diced
- Salt + pepper
- Salsa for serving
DIRECTIONS:
- Heat 1 Tablespoon of olive oil over medium heat in a medium skillet.
- Add lime juice from 1.5 limes, cilantro, chili powder, garlic, paprika, and red pepper flakes to a bowl. Whisk together. Add in shrimp and stir until coated.
- Add the shrimp to the heated skillet and cook shrimp until done, about 10 minutes.
- While your shrimp is cooking, add cabbage/cole slaw mix to a small bowl with juice from the other 1/2 of one lime, 1/2 Tablespoon of olive oil, salt + pepper. Stir to combine. You can add some of the sauce from the shrimp to this as well!
- Chop your mango + red onion + red bell pepper and set aside.
- Place your tortillas in the oven on the racks at 350 for 1 minute to heat up.
- Put your tortilla on a plate, line with cabbage, add shrimp and sauce. Top with mango + red onion + red bell pepper, jalapeño, avocado, and salsa.
*Don’t skip out on the mango! It’s so delicious with the shrimp and gives a little sweetness to the spicy flavors of the shrimp. You can find a premade chopped mango pico or use a pineapple version.
