These tacos are the perfect weeknight dinner! They literally take less than 30 minutes.
1 lb peeled with tails removed, shrimp
8 tortillas made with coconut flour, or 8 large romaine lettuce leaves
1/ 4 cup avocado oil mayonnaise
Handful leaves of cilantro stripped from stems
1 tsp of both cumin
1 tsp paprika
1/ 2 tsp of both garlic
1/2 tsp onion powder
1 tbsp extra virgin olive oil or melted coconut oil
2-3 cups shredded romaine
Pepper and salt to taste
To make sauce: Add the mayonnaise, finely chopped cilantro leaves, as well as the juice of only one lime to a food processor and pulse till smooth.
Heat a non-stick pan on stove on medium-high. Add extra virgin olive oil or coconut oil to the pan. Once the oil is hot, add shrimps to the pan. Evenly sprinkle the cumin, paprika, garlic and onion powders over the shrimp. Add black pepper and salt to your taste. Toss the shrimp in the pan or use a spatula to mix and flip, evenly coating each shrimp with spices. Continue to cook for another 6-8 minutes flipping occasionally so the shrimps don’t burn.
Pile shrimps, pieces of avocado and lettuce on tortillas or romaine lettuce leaves. Drizzle with cilantro lime sauce.