Paleo Bang Bang Shrimp Tacos

  • prep: 20 min
  • cook: 20 min
  • total: 40 min
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  • servings:
  • Summary

    To make the sweet chili sauce combine all ingredients in a small saucepan over medium heat. Bring to a boil and reduce to a simmer until thickened. Let cool then mix with the mayonnaise and Sriracha. In a large bowl combine the shredded Napa cabbage, shredded red cabbage, minced cilantro, and green onions. Toss with the 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 tablespoon honey and a pinch of salt. Set aside. To make the tortillas combine all ingredients in a medium mixing bowl and whisk until smooth. Heat a cast iron skillet over high heat and add a bit of coconut oil or butter to the pan. Pour in 1/5 of the batter at a time and spread out into about a 6" circle. Allow to cook 1-2 minutes then flip and cook another 1-2 minutes. The tortillas should be soft and foldable but golden brown. Repeat until you have 5 tortillas and set aside. Heat a large skillet over high heat and melt the coconut oil. Toss shrimp with tapioca until covered and place in skillet. Fry 2 minutes until golden, flip and fry another 2-3 minutes until cooked through and crispy. Toss with Bang Bang sauce. To assemble place slaw in tortilla and top with shrimp and a drizzle of Sriracha if desired.

    Ingredients

    • bang bang sauce
    • 1/3 cup mayonnaise, Primal Kitchen or homemade
    • 2 tablespoons sweet chili sauce (recipe below)
    • 2 tablespoons Sriracha
    • sweet chili sauce
    • 3.5 tablespoons white wine vinegar
    • 2 tablespoons water
    • 1.5 tablespoons honey
    • 1 clove garlic, minced
    • 1 teaspoon chili flakes
    • 1/2 teaspoon minced ginger
    • 1/8 teaspoon cayenne
    • Pinch of salt
    • tortillas
    • 2 eggs
    • 2/3 cup water
    • 1 cup tapioca flour
    • 1/4 cup coconut flour
    • 1/4 teaspoon salt
    • tacos
    • 1 lb shrimp, peeled
    • 2 tablespoons tapioca flour
    • 1/3 cup coconut oil, for frying
    • 1 cup nappa cabbage, shredded
    • 1/2 cup red cabbage, shredded
    • 1/2 cup minced cilantro
    • 2 green onions, sliced
    • 2 tablespoons olive oil
    • 1 tablespoon white wine vinegar
    • 1/2 tablespoon honey
    • Pinch of salt

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 5
    • Amount Per Serving
    • Calories: 145 % Daily Value *
    • Total Fat: 6 g 8.9%
    • Saturated Fat: 1 g 4.14%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 155 mg 6.45%
    • Calcium: 40 mg 3.99%
    • Potassium: 178 mg 5.08%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.22%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 23 g %
    • Dietary Fiber: 2 g 6.72%
    • Sugar: 19 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 11.44%
    • Vitamin C 25.79%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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