Description
Loaded with shrimp, tomatoes, avocados, cilantro, two kind of onions, and drizzled with a peppered olive oil dressing, these grain-free, gluten-free tacos are just waiting to be devoured. Plan accordingly. Think one taco. Or 10.
Ingredients
- 15 Small To Medium Shrimp, Fresh Or Thawed
- Olive Oil For Sautéing In The Skillet
- 1 dash Pepper
- 1 head Butterhead Or Romaine Lettuce
- ¼ cups Green Onions, Sliced
- ¼ cups Red Onion, Chopped
- ¼ cups Cilantro, Chopped
- ½ cups Cherry Tomatoes, Halved
- ½ Avocado, Cubed
- ⅛ Tablespoons Sea Salt
Preparation
Sauté shrimp with olive oil and pepper until cooked, about 5–6 minutes.
Layer lettuce leaves on separate plate. (If using butterhead, the taste will be amazing, however plan to use extra leaves—you may need to adhere them to one another with toothpicks or skewers, or just eat them really fast like we do!) Layer lettuce leaves with onions, cilantro, and tomatoes. (Go halvsies on amounts if you want to create a layered taco.)
Top with shrimp and avocado (again, go halvsies if you want to layer). Add remaining onions and herbs as well as remaining shrimp and avocado.
Note: Increase amounts of olive oil and pepper when sautéing the shrimp if you would like to create a taco drizzle. Save the peppered olive oil mixture in the skillet after transferring the shrimp to the tacos. Pour the peppered olive oil over the the tacos after you are done building them.
