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Tacos are such an easy weeknight meal that you can whip up in no time at all. These shrimp tacos are just a little fancier, but no harder to put together. You can serve these in lettuce wraps, or my new fav, Siete Gluten Free Tortillas. They are made of almond flour or cassava flour and are delicious!

I made a simple slaw to go on top of the shrimp tacos, and also finished them off with guacamole, roasted peppers and jalapeños. Get ready to make the whole family happy with this meal!


1 1/2  lbs shrimp, peeled and deveined

3 tbsp olive oil

1 tbsp garlic salt

1 tsp coriander

1 tsp cumin

1 tsp chili powder

1/8 tsp cayenne pepper

1/2 tsp fresh ground pepper

For the slaw:

1 bag shredded coleslaw mix

1/4 cup Primal Kitchen mayonnaise

2 tbsp red wine vinegar

1/2 tsp celery salt

1/2 tsp celery seed

3 tbsp chopped cilantro

Siete Tortillas for serving

optional toppings: jalapeño, fresh lime, avocado, sautéed peppers


Preheat the oven to 375 degrees. On a large baking tray, spread the shrimp. Toss with olive oil, garlic salt, coriander, cumin, chili powder, black pepper and cayenne pepper. Roast for 8-9 minutes, stirring occasionally, until shrimp are cooked through.

For the slaw: In a medium bowl, mix together the coleslaw, mayonnaise, vinegar, celery salt, celery seeds, and cilantro. Mix well.

To assemble, heat a Siete Tortilla on an open flame, carefully flip with tongs, charring slightly on the edges. Place several shrimp on the tortilla, top with some slaw, squeeze fresh lime on top and garnish with your favorite toppings. Enjoy!