Zesty Chili Lime Shrimp Plantain Tacos: Your Ultimate Grain-Free Flavor Fiesta!
Prepare your taste buds for an unforgettable culinary adventure with these incredibly fresh and flavorful Chili Lime Shrimp Plantain Tacos! Featuring succulent, chili-lime marinated shrimp, a vibrant, crunchy cabbage slaw, and a luscious, creamy baja sauce, these tacos come together to create a symphony of tastes and textures. For those seeking a delicious, healthy, and uniquely tropical twist, we’ll guide you through making grain-free plantain taco shells that are truly worth every minute of effort. Get ready to experience the tastiest shrimp tacos you’ve ever had, perfectly aligned with a wholesome lifestyle.
My Journey to Unprocessed Eating: Inspiration Behind the Recipe
My recent Whole30 journey has officially wrapped up, and what an insightful experience it was! I’ve absorbed a tremendous amount about mindful eating, ingredient sourcing, and the profound impact of unprocessed foods on my well-being. While I’ll delve deeper into my full reflections in a dedicated post very soon, rest assured that this renewed commitment to clean eating is profoundly shaping the recipes I craft for you. This culinary path, or perhaps “re-journey” as I like to call it, into the world of wholesome ingredients is just beginning, and you’ll see it reflected in every delicious creation, including these incredible shrimp tacos.
These chili lime shrimp tacos are a perfect embodiment of that philosophy. They are bursting with the brightness of fresh lime juice, the warm kick of chili powder, and the aromatic freshness of cilantro. I confess, for the longest time, I would opt for pre-cooked frozen shrimp, believing they presented a more appealing look than their raw, grey counterparts. However, once I embraced cooking raw shrimp from scratch, the difference in flavor, texture, and overall quality was undeniable. It’s these small shifts in technique and ingredient choice that elevate a simple meal into something truly extraordinary.
The Essential Accompaniments: Crisp Slaw and Creamy Baja Sauce
Just like my beloved Lobster Tacos with Avocado Aioli, a quick and simple slaw is a non-negotiable component for these shrimp tacos. I’ve opted for a refreshing cabbage slaw, lightly dressed with tangy apple cider vinegar. If you’ve never tried this method, I wholeheartedly encourage you to do so! It’s not only incredibly easy to prepare but also shockingly flavorful and adds an invigorating, fresh crunch that perfectly complements the rich shrimp. This quick slaw truly enhances the entire Chili Lime Shrimp Taco experience, providing a delightful contrast to the warm, zesty shrimp.
What makes this meal truly special, beyond its incredible taste, is its speed. The shrimp, slaw, and a quick baja-style sauce can all be prepared and assembled in under 20 minutes. This makes it an ideal option for busy weeknights when you crave something wholesome and delicious without spending hours in the kitchen. While the homemade plantain taco shells require a little more dedication and time, I assure you, they are absolutely worth the effort. I understand you come to my site for quick and uncomplicated recipes, but these grain-free tortilla shells are a game-changer and deserve a spot on your menu. That’s precisely why I’m sharing this recipe on a Friday – it’s the perfect opportunity to practice your tortilla-making skills! Once you get the hang of it, you’ll be whipping up these delicious tortillas in just about 15 minutes. Like many new kitchen skills, it might take a few tries, but perseverance will lead to perfectly pliable, flavorful shells.
Once you’ve mastered the art of plantain tortillas, and the shrimp, slaw, and sauce are ready to go, the entire meal can be on your table in a mere 25-30 minutes! This kind of speed and flavor is truly unbeatable. Beyond the convenience, consider the cost savings. A plate of shrimp tacos dining out can be quite expensive, whereas making them at home is significantly more economical. Plus, you’ll likely have delicious leftovers to enjoy the next day. And let’s not forget the added bonus: make your own margaritas at home, and you’ve got yourself the perfect weekend feast!
Mastering Your Homemade Plantain Tortillas: Tips and Tricks
When it comes to crafting these delightful grain-free plantain taco shells, you likely have most of the necessary ingredients on hand, with the exception of the plantains themselves. For the fat component, you can use any type of oil or ghee, but I personally recommend coconut oil. Its subtle sweetness beautifully complements the naturally sweet and starchy flavor of the plantains, creating a truly harmonious base for your tacos. Feel free to choose what works best for your dietary preferences and pantry staples – you do you!
One of the best features of these plantain shells is their make-ahead potential. You can prepare a batch (which typically yields about 8 shells) up to one or two days in advance. To ensure they remain fresh and pliable, store them properly in an airtight container or a resealable bag. My first attempt at making these shells taught me a valuable lesson: improper storage leads to dried-out tortillas! By sealing them correctly, you’ll extend their life and maintain their delicious texture. I’ve tested storing a batch for up to three days, and while they were still pliable, they weren’t quite as fresh or flavorful as those consumed within 1-2 days. Therefore, for optimal taste and texture, I recommend enjoying them within this shorter timeframe.
Choosing the Right Plantains for Your Tortillas
You have flexibility when it comes to the ripeness of your plantains. Both ripe (yellow with some black spots) and overripe (mostly black) plantains work wonderfully for this recipe. I’ve experimented with both, and I found that overripe plantains were significantly easier to peel – a small win that makes the prep process even smoother! Since all the ingredients are going into a blender anyway, this recipe is an excellent way to utilize any plantains you might have that are past their prime for other uses. The natural sugars in riper plantains also contribute to a subtly sweeter, more flavorful tortilla.
Achieving the Perfect Batter with Your Blender
For the plantain taco shells, a high-powered blender or food processor is a crucial tool. Appliances like a Vitamix or Blendtec will effortlessly handle the task, transforming the diced plantains and other ingredients into a smooth, consistent batter. Based on recommendations from friends, a Ninja blender should also perform admirably, though I haven’t personally tested it. The goal is to achieve a uniform, pourable batter, so a powerful motor will make this step quick and easy, ensuring your tortillas have the ideal texture.
Making your own tortillas, especially grain-free ones, adds an incredible layer of satisfaction and flavor to your meal. It allows you to control the ingredients, avoiding unwanted additives often found in store-bought options, and caters perfectly to dietary needs such as gluten-free or paleo. The slightly sweet and earthy flavor of the plantain shells forms a unique and delicious base that truly sets these tacos apart from traditional corn or flour tortillas.
Building Your Perfect Chili Lime Shrimp Taco
Once your components are ready, assembling these tacos is the final, delightful step. The contrast of the warm, seasoned shrimp, the cool and crisp cabbage slaw, the creamy, tangy baja sauce, all nestled within a soft yet sturdy plantain shell, is a culinary delight. Don’t forget the fresh garnishes! A generous sprinkle of fresh cilantro adds a burst of herbal freshness, while thin slices of jalapeño can introduce an extra layer of heat for those who enjoy a little more spice. Every bite is designed to deliver a harmonious balance of flavors and textures, making these tacos truly memorable.
I encourage you to make a batch of these extraordinary Chili Lime Shrimp Plantain Tacos. Share your creations and let me know how they turn out! Tag your photos on social media or leave a comment below – I love seeing your culinary successes!
chili lime cilantro shrimp tacos
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Ingredients
For the plantain taco shells:
- 3 large plantains. peeled and diced
- 1 large egg, whisked
- 2 tablespoons melted coconut oil (can sub in avo oil or ghee)
- 1 teaspoon sea salt
- 2 tablespoons water
For the shrimp tacos:
- 1 tablespoon avocado oil
- 1 lb raw shrimp, peeled, deveined with tails removed
- 1 tablespoon chili powder
- Juice of 2 fresh limes. divided
- 2 cloves garlic, minced
- 1 cup shredded cabbage – either red cabbage or slaw mix (or a combo of both)
- 1 tablespoon apple cider vinegar
- 1/4 cup mayonnaise
- cilantro, for garnish – optional
- jalapeno, sliced, for garnish – optional
Instructions
For the plantain taco shells:
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Preheat oven to 425F. Line a baking sheet with parchment paper.
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In a high-powered blender or food processor, add diced plantains, egg, coconut oil, and salt. Blend until combined. Add water in teaspoon increments, until a smooth batter-like mix remains.
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Using a spoon, spread the plantain batter into an even round circle. Bake 5-6 minutes, remove from oven and flip (if sticks to parchment, bake 1-2 more minutes). Flip and bake 3-4 more minutes. May need to do this in batches. Remove and cool.
For the shrimp tacos:
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In a bowl, combine cabbage and vinegar. Mix well to combine and set aside.
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Combine shrimp, chili powder, lime juice and garlic. Mix well.
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To a skillet, add oil on medium heat. Once hot, add shrimp in a single layer. Sear for 2-3 minutes per side, until shrimp is no longer pink.
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Combine mayonnaise and lime juice in a small bowl.
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To each plantain shell, add a handful of slaw, shrimp, and mayo-lime sauce. Garnish with fresh cilantro and jalapeno, if desired.
