Spicy Shrimp Tacos (AIP Friendly)
Who doesn’t like tacos? I mean, they are so versatile, delicious and quite frankly, easy to make. But then I started this elimination diet in January 2019 to help with autoimmune related symptoms and guess what? All of the spices and ingredients that make tacos so delicious, I CAN’T EAT!!
Well, thank you internet for connecting people, because someone has already created a Homemade Nightshade-Free Taco Seasoning. By the way, nightshades are vegetables like tomatoes, potatoes, eggplant, peppers (why most of taco seasoning is out of the question). According to the healthline.com, the majority of nightshades have a substance called alkaloids and may cause harmful effects to those with autoimmune disease.
That aside, feel free to try this recipe with normal taco seasoning! As always, mix this recipe into your own.
Ingredients
1/3 lb. shrimp
1 Tbsp. coconut oil, or olive oil
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1 perfectly ripe avocado, cut into pieces
3 large butterhead lettuce leaves
Directions
First make the Homemade Nightshade-Free Taco Seasoning.
Rinse off the shrimp and sprinkle with the taco seasoning.
In a non-stick skillet, heat the coconut oil over medium heat.
Cook the shrimp, 2-3 minutes per side. Remove the shrimp from the skillet. Add the shredded red cabbage and carrots to the skillet and cook until carrots are soft.
While the cabbage and carrots are cooking, cut the shrimp into bite size pieces.
Wash off butterhead lettuce leaves and dry off.
Now, it’s time to assemble. I like to add everything all together on the leaves.
This is a delicious, gluten, dairy and AIP friendly way to still get your taco on!
