Spicy Shrimp Tacos with Coconut Flour Tortillas and Lettuce Wraps

Quick Gluten-Free Pescatarian Tacos with Low-Carb Options

KEY INFO

Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
Servings: 4
Difficulty level: Moderate
Dietary tags: Gluten-free, dairy-free option, pescatarian, keto-friendly (lettuce wraps), low-carb

EQUIPMENT NEEDED

• Large nonstick skillet or grill pan
• 2-3 mixing bowls
• Rolling pin (or clean glass bottle)
• Parchment paper
• Sharp knife and cutting board
• Tongs
• Measuring cups and spoons

Simple alternatives: Use store-bought grain-free tortillas instead of making your own, or skip straight to lettuce wraps for the easiest version.

INGREDIENTS

For the Spicy Shrimp

• 1.5 lbs (680g) large raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• Zest of 1 lime
• 2 cloves garlic, minced
• 1-2 tablespoons Sriracha or hot chili sauce (adjust to taste)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

For Coconut Flour Tortillas (makes 6)

• 1/2 cup (60g) coconut flour
• 2 tablespoons whole psyllium husk
• 1 large egg (or egg white for lighter texture)
• 1 tablespoon olive oil
• 3/4 cup (180ml) warm water
• 1/2 teaspoon salt

For Fresh Cabbage Slaw

• 3 cups shredded green and red cabbage
• 1/3 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Optional Garnishes

• 2 avocados, sliced
• 1 head butter lettuce (for wraps)
• Lime wedges
• Extra cilantro
• Jalapeño slices

METHOD

Make the Coconut Tortillas First

1. Mix coconut flour, psyllium husk, and salt in a bowl.
2. Whisk in egg and olive oil, then gradually add warm water until you get a soft, pliable dough.
3. Let dough rest 10 minutes – this is crucial for flexibility.
4. Divide into 6 portions and roll each between parchment paper to 1/8-inch thick.
5. Heat a dry skillet over medium heat and cook each tortilla 2 minutes per side until golden spots appear and they’re flexible.
6. Keep warm wrapped in a clean kitchen towel.

Prepare the Slaw

1. Toss shredded cabbage with cilantro, lime juice, honey, salt, and pepper.
2. Set aside to let flavors meld while you cook the shrimp.

Cook the Spicy Shrimp

1. Pat shrimp completely dry and toss with lime juice, zest, garlic, Sriracha, paprika, cumin, and salt.
2. Let marinate 10 minutes for maximum flavor.
3. Heat 2 tablespoons olive oil in your skillet over medium-high heat.
4. Add shrimp in a single layer – don’t overcrowd the pan.
5. Cook 2-3 minutes per side until shrimp turn opaque and curl into a “C” shape.
6. Internal temperature should reach 120°F (49°C) – they’ll continue cooking slightly from residual heat.

Assembly Time

1. Warm tortillas briefly in the dry skillet if needed.
2. Place a handful of slaw on each tortilla or lettuce cup.
3. Top with 4-5 shrimp per taco.
4. Add sliced avocado and any other garnishes.
5. Serve immediately with lime wedges.

CRUCIAL TIPS

• Don’t skip the dough rest – psyllium needs time to hydrate and create flexibility
• Pat shrimp bone dry before marinating to prevent steaming in the pan
• Cook shrimp just until opaque – overcooked shrimp turns rubbery fast
• Keep tortillas covered after cooking to prevent them drying out
• Assemble tacos immediately to prevent soggy bottoms

Storage and Scaling

Storage: Keep all components separate in the fridge up to 2 days. Reheat shrimp gently and warm tortillas on a dry skillet.

Scaling up: Recipe doubles easily – just cook shrimp in batches to avoid overcrowding.

Common mistakes:

• Making tortilla dough too wet (add more coconut flour gradually)
• Cooking shrimp too long (they cook lightning fast)
• Not drying lettuce leaves thoroughly for wraps

Easy variations:

• Swap shrimp for chicken thighs or firm tofu
• Add diced mango or pineapple to the slaw for tropical vibes
• Make it milder by reducing Sriracha and adding sweet chili sauce instead
• Go full keto by using only lettuce wraps

The magic happens when that perfectly seasoned, just-cooked shrimp hits the fresh, crunchy slaw.
Each bite delivers heat, coolness, and serious satisfaction.
And if you’re feeling lazy?
Skip the tortilla making and pile everything into crisp lettuce cups – equally delicious, half the work.