Spiced shrimp in grain-free tortillas

Paleo Shrimp Tacos

Name: Paleo Shrimp Tacos
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled and deveined; 8 cassava flour tortillas; 1 avocado, sliced; 2 cups shredded cabbage; 2 limes, juiced; 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder

Prep Time

15 min

Cook Time

5 min

Total Time

20 min

Servings

8 tacos

Difficulty

Easy

Cost

Moderate

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Paleo Shrimp Tacos

Spiced shrimp in grain-free tortillas

★4.5(6)

Chili-lime shrimp nestled in cassava flour tortillas with crunchy slaw and creamy avocado. A paleo taco night that rivals any taqueria.

15m

Prep Time

Cook Time

20m

Total Time

Servings

Easy

Difficulty

Moderate $$

Cost

Mexican Cuisine Main Course Gluten-Free Dairy-Free Paleo

Sarah Chen

January 26, 2026(Updated March 15, 2026)

Paleo tacos are possible thanks to cassava flour tortillas, which are grain-free and taste remarkably close to the real thing. Spiced shrimp cooks in minutes for the fastest taco Tuesday ever.

Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.

Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Paleo Shrimp Tacos captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.

The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.

Ingredients

1 lb large shrimp, peeled and deveined
8 cassava flour tortillas
1 avocado, sliced
2 cups shredded cabbage
2 limes, juiced
1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder

Instructions

1
Toss shrimp with chili powder, cumin, garlic powder, salt, and half the lime juice.
2
Heat a skillet over high heat with a drizzle of avocado oil. Cook shrimp 1-2 minutes per side until pink and slightly charred.
3
Toss shredded cabbage with remaining lime juice and a pinch of salt for a quick slaw.
4
Warm tortillas in a dry skillet for 30 seconds per side.
5
Assemble tacos with shrimp, cabbage slaw, and avocado slices. Serve with extra lime wedges.

Serving Suggestions

Ways to Serve This Dish

Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans

Substitutions

ShrimpGrilled fish or chicken

Both work as a taco protein

Cassava tortillasButter lettuce cups

Lower carb and adds crunch

Tips & Storage

Pro Tips

Do not overcrowd the pan when cooking shrimp or they will steam instead of sear.
Char the tortillas slightly over an open flame for authentic taqueria flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.

Storage

Store shrimp and slaw separately. Refrigerate for up to 2 days.

Reheating

Reheat shrimp in a hot skillet for 1 minute—do not microwave or they will turn rubbery.

Recipe Notes from Our Kitchen

Editor's Note

Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.

Nutrition Facts

Per serving (180mg) · 4 servings

Calories310

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein10g

Carbohydrates32g

Fat24g

Fiber480mg

Sugar4g

Sodium4g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What are cassava flour tortillas?: Tortillas made from yuca root flour—they are grain-free, nut-free, and taste close to regular flour tortillas.
Can I use lettuce wraps instead?: Yes, butter lettuce cups make excellent low-carb taco shells.
Can I make this ahead of time?: Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
How do I know when it is done?: The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.

Explore More

More Mexican Recipes More Main Course Gluten-Free Recipes Dairy-Free Recipes Paleo Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Paleo tacos are possible thanks to cassava flour tortillas, which are grain-free and taste remarkably close to the real thing. Spiced shrimp cooks in minutes for the fastest taco Tuesday ever.

Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.

Instructions

1
Toss shrimp with chili powder, cumin, garlic powder, salt, and half the lime juice.
2
Heat a skillet over high heat with a drizzle of avocado oil. Cook shrimp 1-2 minutes per side until pink and slightly charred.
3
Toss shredded cabbage with remaining lime juice and a pinch of salt for a quick slaw.
4
Warm tortillas in a dry skillet for 30 seconds per side.
5
Assemble tacos with shrimp, cabbage slaw, and avocado slices. Serve with extra lime wedges.

Tips & Storage

Pro Tips

Do not overcrowd the pan when cooking shrimp or they will steam instead of sear.
Char the tortillas slightly over an open flame for authentic taqueria flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.

Storage

Store shrimp and slaw separately. Refrigerate for up to 2 days.

Reheating

Reheat shrimp in a hot skillet for 1 minute—do not microwave or they will turn rubbery.

Frequently Asked Questions

What are cassava flour tortillas?

Tortillas made from yuca root flour—they are grain-free, nut-free, and taste close to regular flour tortillas.

Can I use lettuce wraps instead?

Yes, butter lettuce cups make excellent low-carb taco shells.

Can I make this ahead of time?

Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.

How do I know when it is done?

The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.