Cilantro-Lime Shrimp Tacos

Made with Gluten Free Quinoa Flour Tortillas

Savor the zest of the sea with our Cilantro-Lime Shrimp Tacos. Maria & Ricardo’s Gluten Free Quinoa Flour Tortillas bring the perfect balance. Get ready for Mucho Goodness!




25 min


5 min

Products used
Gluten Free Quinoa Flour Tortillas

Gluten Free Quinoa Flour Tortillas

Recipes for CILANTRO-LIME SHRIMP TACOS Made with Gluten Free Quinoa Flour Tortillas


12 Maria and Ricardo´s Gluten Free Quinoa Flour Tortillas
For the Shrimp:
1 pound (~45) medium shrimp, peeled and deveined
2 small cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
4 tablespoons olive oil, divided
1 tablespoon unsalted butter (or use additional olive oil)
1-2 fresh limes
2 cups shredded green cabbage
1 large avocado
For the Cilantro-Lime Sauce:
1 lime, juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
1-2 cloves garlic add to desired preference, minced
1/2 of a large bunch of cilantro
1/2 jalapeño (or 1 full jalapeño for a spicier dressing)
1/2 cup mayonnaise regular, full fat
1/2 cup sour cream, I use fat-free
Optional: olive oil cooking spray


Pat both sides of the shrimp dry and place them in a large bowl.
In the bowl with the shrimp, add minced garlic, salt, ground cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Gently toss the shrimp to coat. Cover the bowl and refrigerate for at least 15 minutes or up to overnight.
In a large skillet (if needed, use two batches), melt the butter and remaining 1 tablespoon of olive oil over medium-high heat.
Add the marinated shrimp in a single layer and sauté until they turn pink, flipping them over halfway through cooking, which should take about 2 to 4 minutes, depending on their size.
Remove the cooked shrimp from the heat and transfer them to a cutting board. Cut off the tails. If desired, drizzle a bit of fresh lime juice over the cooked shrimp.
For the Cilantro-Lime Sauce:
Zest and juice one lime to get 3 tablespoons of juice and 1/2 teaspoon of zest. Add the juice and zest to a powerful blender or mini food processor.
Add minced garlic, cilantro leaves, 1/2 of the seeded jalapeño (adjust for desired spiciness), and mayonnaise to the blender or food processor.
Season with salt and pepper to taste, then blend or pulse until the mixture becomes smooth.
Add the sour cream and pulse once more to combine the ingredients.
Assemble Tacos:
Take 1/2 cup of the cilantro-lime sauce and toss it with the shredded green cabbage until well combined.
Optionally, spray both sides of the Maria and Ricardo´s Gluten Free Quinoa Flour Tortillas with olive oil cooking spray and lightly "grill" them on the stovetop over an open flame until slightly charred. Alternatively, warm the tortillas in the microwave, covered with a damp paper towel.
Fill the tortillas with the sautéed shrimp, a generous serving of the cilantro-lime slaw, and slices of fresh avocado.
Drizzle additional cilantro-lime sauce over the top, and serve with an extra squeeze of fresh lime juice if desired.
Enjoy your mouthwatering Cilantro-Lime Shrimp Tacos!

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