Celiac Safe,  food

Shrimp Tacos

It would be a bold face lie for me to tell you that adjusting to a Celiac diet has been a walk in the park.

I’ve managed and for the most part it hasn’t been terrible. I was a pretty healthy eater prior and have always done a lot in the way of cooking at home.

BUT, replacements for things just aren’t the same (even if they come close) and sometimes a girl just wants a quarter pounder with cheese, fries and a dr pepper from McDonalds.

And when you just can’t have it: it sucks.

I think the whole “you can’t” adds fuel to the fire of that psychological game.

Be that as it may, I forego giving into the cravings because dealing with the fallout just isn’t worth it (although, I will argue with myself for hours sometimes that maybe it won’t be so bad).

The longer I live gluten free, the more sensitive my system becomes and the fallout can happen much more quickly and be all the more disastrous.

So I just don’t.

One of the things I really thought I’d miss are these shrimp tacos:

They were such an easy go-to for a quick dinner and ridiculously delicious.

I determined that the un-breaded variety just wouldn’t be as good. And because I was so determined, it took me a while to give it a shot.

Truth time?

It isn’t the same – because nothing ever is – BUT this other option is also exceptionally delicious and just as simple as the original so it’s won a place in my simplified meal planning line-up…and now that it’s summer I foresee shrimps on the barbie…

…and fresh tomatoes from the garden…

If you haven’t already – follow me on Facebook and Instagram for other little 3 under 3 in 15 months tidbits you won’t find anywhere else!

Shrimp Tacos

Bite sized shrimp, cabbage tossed with a cilantro lime dressing and avocado team up to make the perfect simple and quick weeknight dinner
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Tex-Mex
Servings 8 tacos

Ingredients
  

  • 8 corn tortillas
  • 1 lb shrimp peeled and de-veined
  • taco seasoning
  • 1 tbsp olive oil
  • 1 cup shredded cole slaw mix
  • cilantro and lime dressing (I keep a bottle of store bought in the fridge, but you could whip up some of your own, too)
  • 1 avocado diced or smashed and sprinkled with salt
  • 1 tomato diced (optional)

Instructions
 

  • toss thawed shrimp with olive oil and taco seasoning (season to your preference)
  • toss coleslaw mix with dressing (you want just enough dressing to coat the cabbage)
  • heat frying pan or grill and cook until shrimp are pink and have curled
  • while shrimp are cooking, warm tortillas and cut up (or smash) avocado and tomato
  • assemble tacos and serve warm

Notes

Gluten Free Reminders: double check that any store bought ingredients (i.e. dressing, seasoning mix, tortilla shells, etc.) are gluten free…including cross contamination.
 
Leftover shrimp make an excellent next-day salad topper!
Keyword celiac safe, Dinner, gluten free, tacos

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: