Heartburn-Free Gluten-Free Shrimp Tacos w/ Cottage Cheese Lime Crema
How to make perfectly spiced gluten-free shrimp tacos that minimize heartburn & acid reflux with cottage cheese & greek yogurt lime crema, cabbage, cotija cheese, tomato & avocado. Those who want more heat can easily add it to this delicious base that everyone will love!
Do you love shrimp tacos’ fresh, vibrant flavor but not the heartburn that often comes with them? Me too, which is why I came up with this incredibly flavor-rich and nutrient-dense recipe for gluten-free, heartburn-free shrimp tacos.
They have all the classic flavors but are easy on the spices and ingredients that can upset digestion. They include juicy, perfectly seasoned shrimp, a high-protein lime crema with cottage cheese and greek yogurt, thinly sliced crunchy cabbage or romaine lettuce, and lightly pan-fried corn tortillas. And then they’re topped with finely chopped tomatoes and smooth avocado. They provide the perfect mild base to add more spice to if desired. Now your entire group can enjoy shrimp tacos regardless of their spice-level preference.
And the shrimp only take a few minutes to cook to juicy perfection! You will be so proud of yourself for making such a flavorful meal 🙂
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:
- It provides the perfect flavorful base to add more heat to if desired.
- It is super quick and easy to make.
- The flavor-rich ingredients make it taste amazing!
- All the simple ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions:
Here is everything you need to make the best-tasting heartburn-free gluten-free 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.
Heartburn-Free Shrimp Taco Recipe Notes:
Shrimp: Shrimp can be stored in the refrigerator for 1-2 days. If you are not going to use them right away, you can freeze them for up to 3 months.
Corn tortillas: Corn tortillas can be stored in the refrigerator for 1-2 days. If you are not going to use them right away, you can freeze them for up to 1 month.
Cabbage Slaw: The mixed cabbage slaw can be stored in the refrigerator for 3-5 days.
Cottage Cheese Lime Crema: The crema can be stored in the refrigerator for 5-7 days.
Avocado: Avocados should be stored at room temperature until they are ripe. Once they are ripe, they can be stored in the refrigerator for 2-3 days.
Cotija cheese: Cotija cheese can be stored in the refrigerator for up to 2 weeks.
Roma tomato: Extra chopped roma tomatoes can be stored in the refrigerator for up to 5 days.
Gluten-Free Heartburn-Free Shrimp Tacos w/ 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 🙂