Gluten-Free Shrimp Tacos and Cottage Cheese Lime Crema
These Gluten-Free Shrimp Tacos with Cottage Cheese Lime Crema offer all the vibrant flavors of classic shrimp tacos but are gentle on digestion. With perfectly seasoned shrimp, a creamy lime crema, fresh veggies, and pan-fried corn tortillas, this recipe delivers a delicious, nutrient-dense meal that’s easy to customize for spice lovers.
These Gluten-Free Shrimp Tacos with Cottage Cheese Lime Crema are one of my absolute favorites to make at home because they’re packed with fresh, vibrant flavors but gentle on your stomach. I know how frustrating it can be to want to enjoy something like shrimp tacos without worrying about heartburn or digestive discomfort, which is why this recipe is a game changer. What I love most about this recipe is how quickly it comes together—juicy shrimp cook in minutes, and the high-protein lime crema made with cottage cheese and Greek yogurt is the perfect creamy, tangy topping.
You’ll also love how versatile it is—crunchy cabbage, smooth avocado, and fresh tomatoes come together on lightly pan-fried corn tortillas, giving you a mild base that’s easy to spice up if needed. Whether you’re serving these at a family dinner or just treating yourself, these tacos are guaranteed to impress, and you’ll feel so proud knowing you’ve made something wholesome, delicious, and totally customizable!
BYOS: Flavor Without the Fire!
Love bold flavors but not the heat? Spice things up on your own terms with this BYOS recipe bursting with deliciousness. All the ingredients are prepped for easy digestion and a heartburn-free experience. Adjust the spice level to your preference—no more burnt tongues or tears here! Now, everyone can enjoy this recipe regardless of their spice tolerance!
Why You’ll Love This Shrimp Taco Recipe:
- Gentle on Digestion: Enjoy all the flavors of shrimp tacos without worrying about ingredients that may upset your stomach.
- Creamy Lime Crema: The high-protein cottage cheese and Greek yogurt crema adds a rich, creamy layer of flavor.
- Easy to Customize: Start with a mild base and add more spice if desired, perfect for varying preferences.
- Quick to Make: Shrimp cook in just minutes, making this an easy weeknight dinner option.
Ingredients & Substitutions:
Here is everything you need to make the best-tasting shrimp tacos w/ cottage cheese lime crema recipe:
Shrimp: These are the star of the show, so use the freshest shrimp you can find. If you don’t have shrimp, you can use another type of seafood, such as fish, scallops, or crab. You could also use chicken.
Corn tortillas: These are the traditional tortillas for shrimp tacos, but you can use flour tortillas.
Cabbage: This adds a bit of crunch and freshness to the tacos. You can use romaine lettuce instead.
Avocado: This adds creaminess and richness to the tacos. You can use mashed potatoes or another creamy vegetable if you don’t have avocado.*
Lime juice: This adds a tart and citrusy flavor to the tacos. You can also use lemon juice or vinegar.*
Cotija cheese: This salty, crumbly cheese adds a nice flavor to the tacos. If you don’t have cotija cheese, you can use feta cheese, Parmesan cheese, or crumbled goat cheese.
Cottage cheese: This adds creaminess and protein to the tacos. You can use sour cream or yogurt if you don’t have cottage cheese.
Greek yogurt: This adds creaminess and tanginess to the tacos. If you don’t have Greek yogurt, you can use regular yogurt.
Cilantro: This adds a fresh, herbal flavor to the tacos. You can use parsley or another herb if you don’t have cilantro.
Roma tomato: This adds a bit of sweetness and acidity to the tacos. If you don’t have Roma tomatoes, you can use any type of tomato.
*I have not tested this substitution.
How Do You Make My Easy Shrimp Tacos With a Cottage Cheese Lime Crema?
Step 1: Prep the Shrimp
Combine the olive oil, cumin, onion powder, and garlic powder in a bowl. Sprinkle the thawed, peeled, and deveined shrimp with coarse sea salt and a dash of pepper, and then add them to the bowl. Mix them in the marinade and then set aside while you prep the other ingredients.
Step 2: Make the Cottage Cheese Lime Crema and Slaw
Cut a head of cabbage in half and then half again. Cut out the triangular core from 1/4 of the cabbage. Thinly slice the cabbage using a knife or my favorite mandoline slicer.
The same slicing techniques can be used if you substitute romaine lettuce for the cabbage.
Add the cottage cheese, greek yogurt, lime juice, garlic clove, cilantro, salt, onion powder, and olive oil to a blender or my favorite chopper cup. Blend until smooth. Add two tablespoons of the dressing to the bowl of chopped cabbage and stir until well blended.
Step 3: Cook the Tortillas & Shrimp
Warm up a frying pan on medium/high heat and spray with avocado or olive oil. Place the corn tortillas in the hot pan and allow to cook until lightly brown (about 1 minute). Flip the tortillas over and lightly brown the other side. Remove and stack on a paper towel-lined plate to cool.
Spray the frying pan again with avocado or olive oil. Place the shrimp in the pan in a clockwise pattern starting on the outside edge of the pan. This will help you know which shrimp to flip over first.
Allow the shrimp to cook for about 1 minute or until the edges start to turn pink and the underneath is brown. Flip the shrimp over and allow to cook for another minute. Transfer to a place and allow to cool.
Step 4: Prepare the Remaining Ingredients
Finely dice the roma tomato. Transfer to a paper towel and roll up the diced tomato and lightly squeeze to remove any excess liquid.
Cut the avocado in half and separate. Gently cut thin vertical slices in the avocado. Be careful not to cut through the avocado skin. Remove the avocado slices with a large spoon.
Step 5: Assemble the Tacos
In one corn tortilla layer, the cabbage mix, three cooked shrimp, a slice of avocado, diced tomato, about a teaspoon of additional dressing, and shredded/crumbled cotija cheese. Add a few drops of your favorite hot sauce if you want more heat.
Helpful Recipe Notes
Shrimp Cooking Tip: Shrimp cook quickly! Be sure not to overcook them—once they turn pink and opaque, they’re done. Overcooked shrimp can become tough, so keep an eye on them and remove them from the heat as soon as they’re perfectly cooked, which usually takes about 2-3 minutes per side.
Corn Tortilla Tip: Lightly pan-fry the corn tortillas in a bit of oil to give them a nice, crispy edge without making them too hard. This adds flavor and texture but still keeps them soft enough to fold around your filling.
Customize the Spice Level: This recipe is mild and gentle on digestion, but if you love heat, feel free to add diced jalapeños, a sprinkle of cayenne pepper, or your favorite hot sauce to the shrimp or as a topping. It’s easy to adjust based on your preferences!
Do you love Mexican food? Check out more of my easy and healthy Mexican-inspired recipes:
Gluten-Free Shrimp Tacos with Cottage Cheese Lime Crema
Ingredients
- 8 corn tortillas
- 1/4 cabbage
- 1/2 cup cotija cheese (shredded)
Shrimp:
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons light olive oil
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coarse sea salt
- dash black pepper
Cottage Cheese Lime Crema:
- 1/4 cup cottage cheese
- 1/4 cup greek yogurt
- 1 tablespoon lime juice (squeeze 1/2 lime)
- 1 garlic clove
- 1/2 cup cilantro
- 1/4 teaspoon salt
- dash onion powder
- 2 tablespoons olive oil (extra light is my fave)
Instructions
Shrimp Prep:
- Combine the olive oil, cumin, onion powder, and garlic powder in a bowl. Sprinkle the thawed, peeled, and deveined shrimp with coarse sea salt and a dash of pepper, and then add them to the bowl. Mix them in the marinade and then set aside while you prep the other ingredients.
Cottage Cheese Lime Crema:
- Cut a head of cabbage in half and then half again. Cut out the triangular core from 1/4 of the cabbage. Thinly slice the cabbage using a knife or my favorite mandoline slicer.The same slicing techniques can be used if you substitute romaine lettuce for the cabbage.
- Add the cottage cheese, greek yogurt, lime juice, garlic clove, cilantro, salt, onion powder, and olive oil to a blender or my favorite chopper cup. Blend until smooth. Add two tablespoons of the dressing to the bowl of chopped cabbage and stir until well blended.
Cooking:
- Warm up a frying pan on medium/high heat and spray with avocado or olive oil. Place the corn tortillas in the hot pan and allow to cook until lightly brown (about 1 minute). Flip the tortillas over and lightly brown the other side. Remove and stack on a paper towel-lined plate to cool.
- Spray the frying pan again with avocado or olive oil. Place the shrimp in the pan in a clockwise pattern starting on the outside edge of the pan. This will help you know which shrimp to flip over first. Allow the shrimp to cook for about 1 minute or until the edges start to turn pink and the underneath is brown. Flip the shrimp over and allow to cook for another minute. Transfer to a place and allow to cool.
Taco Assembly:
- Finely dice the roma tomato. Transfer to a paper towel and roll up the diced tomato and lightly squeeze to remove any excess liquid.
- Cut the avocado in half and separate. Gently cut thin vertical slices in the avocado. Be careful not to cut through the avocado skin. Remove the avocado slices with a large spoon.
- In one corn tortilla layer, the cabbage mix, three cooked shrimp, a slice of avocado, diced tomato, about a teaspoon of additional dressing, and shredded/crumbled cotija cheese. Add a few drops of your favorite hot sauce if you want more heat.
Video
Your shrimp tacos look delicious! I’m going to make them tomorrow.
Thank you Carolyn! I’m so excited for you to make them. You’ll have to let me know how they turn out 🙂