REAL MEXICAN SHRIMP TACOS | #Vegetarianramen #Lentiltacomeatinstantpot #Vegetarianmisoramen #Wholefoodrecipes #Dinnerrecipes #Cleaneatingrecipes #Buffaloshrimplettucewraps #Ketoshrimprecipes #Pescatarianrecipes #Buffaloshrimprecipes #Shrimprecipeshealthy #Codfishtacos


  • 500 g cocktail shrimp
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons orange juice freshly squeezed
  • 2 teaspoons raw honey
  • 6 cloves garlic ran through a press
  • 1/2 teaspoon orange zest
  • 1-3 teaspoons pickled chipotle
  • 1 teaspoon white wine vinegar
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon non-gmo cornstarch or 2 teaspoons arrowroot*
  • 3 tablespoons water
  • 12 15-minute keto & grain free tortillas or
  • 12 suuuper pliable gluten free 'flour' tortillas
  • avocado sliced
  • limes
  • 1 batch pico de gallo salsa


  1. Mix shrimp with the following 7 ingredients in a bowl. Season to taste with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.
  2. Heat up a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side. Mix cornstarch with water (i.e. a cornstarch slurry) and mix it up with the shrimp. Toss them about, as needed, until thick and creamy.
  3. Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.

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