Sometimes in life we can’t have things just as we want them. Concessions have to be made or we have to just miss out. We have an opportunity even in these littlest of moments to make a decision, we can either wallow and whine, feeling sorry for ourselves, or we can suck it up, make a new plan of action and be inspired to create something that works for us, in the here and now.
Back when I was doing the Autoimmune Protocol last month, I was feeling quite sad as Cinco de Mayo was approaching and every single other human (at least all the ones in my various social media feeds), were posting about tacos and margaritas, chips and salsa, burritos and the like. When you can’t have nightshades (so that’s no peppers of any kind or tomatoes, so basically salsa), any grains or corn, cheese, alcohol plus no meat for me at that time, either, all this stacks up making tacos or really any Mexican food at all, seem quite impossible.
It was time to get crafty and creative and put my brain to work! Honestly, I could have lived without tacos that day, but then I got to thinking about all of you that live with these dietary challenges and restrictions outside of just 30 days, maybe it’s part of every single day for you. That was the perfect motivation to come up with a taco recipe that could easily be adapted to whatever you need it to be.
Enter these amazing Grilled Cilantro Lime Shrimp Tacos with Avocado Mango Cucumber Salsa. Here’s the deal, I am sharing this recipe as I made them, to be totally Autoimmune Protocol (AIP) Friendly. This also makes them gluten-free, dairy-free, paleo, night-shade free, nut-free, seed-free and they also are meat-free (DUH). These tacos are the real deal, so much flavor, so many great textures and gorgeous colors. You won’t miss a thing.
I am also offering some simple optional suggestions for spices and other things you could add on if you aren’t following a protocol or elimination diet. Just know they are optional and I have made these both ways. I make these with my plantain tortillas, which are a wonderful way to avoid grains and corn. Feel free to opt for corn or flour tortillas, if you prefer.
[print_this]Grilled Cilantro Lime Shrimp Tacos with Avocado Mango Cucumber Salsa
- 1 lb medium-sized uncooked shrimp, peeled and deveined, tails removed
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, roughly chopped
- 1 tablespoon olive oil, plus more for greasing the grill
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle or chile powder
- 1/4 teaspoon cumin powder
For Assembling and Serving the Tacos:
- 8 tortillas (plantain, corn, flour, cassava flour, lettuce wraps, etc)
- purple cabbage or lettuce, shredded
- Avocado Mango Cucumber Salsa (see below)
- additional limes
Toss the shrimp with lime juice, cilantro, olive oil, salt and garlic powder (and any other spices you are using). Set aside.
Heat your grill up to high heat. If using bamboo skewers for grilling, soak in water for at least 30 minutes. Skewer your shrimp, leaving space between the shrimp so they cook evenly.
Brush your hot grill with a small amount of olive oil. Place the skewers of shrimp on the hot grill. Grill for 2-5 minutes per side, depending on how hot your grill is and how big your shrimp are. Your shrimp are done when they are just barely opaque. Take the shrimp off the grill. Don’t overcook or your shrimp will be rubbery!
Remove the shrimp from the skewers when they are still relatively hot (they’ll slide off better when warm).
Warm your tortillas, on the grill, the microwave or your stovetop, top the warm tortillas with the warm shrimp, cabbage (or lettuce), fresh cilantro and avocado mango cucumber salsa. [/print_this]
[print_this]Avocado Mango Cucumber Salsa
- 1 mango, firm but ripe, peeled, pitted and diced
- 1 medium avocado, peeled, pitted and diced
- 1/2 cup peeled, diced Persian cucumber (regular cucumber will do)
- 1/4 cup thinly sliced green onions
- 1 tablespoon fresh lime juice
- 1/4 cup roughly chopped cilantro leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon finely chopped jalapeño or red bell pepper
- 1/2 small red onion instead of the green onion
Place the chopped mango, avocado, cucumber, green onions in a bowl. Add the lime juice, cilantro, sea salt and black pepper and jalapeño, if using. Toss and let sit a bit before serving. [/print_this]