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–+ servings

Gluten-Free Shrimp Tacos with Cottage Cheese Lime Crema

Gentle Tummy
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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

Did you make this recipe?Please let me know in the comments below how it turned out :)