Cajun Shrimp Tacos with Grapefruit Pineapple Salsa & Avocado Crema (GF & DF

• Gluten free

• Seafood

  • 12 Prawns, large raw

• Produce

  • 1/2 Avocado
  • 1/4 cup Cilantro
  • 1/4 cup Cilantro, fresh
  • 1 clove Garlic
  • 1/2 tsp Garlic powder
  • 1/2 Grapefruit
  • 1 Lime, Juice of
  • 1/2 Lime, juice from
  • 1 Lime, fresh
  • 1/4 tsp Onion powder
  • 1/4 tsp Oregano, dried
  • 1/4 cup Pineapple
  • 1/4 tsp Thyme, dried

• Refrigerated

  • 2 tbsp Almond milk, unsweetened

• Condiments

  • 1/2 tbsp Coconut palm sugar or honey

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Pepper
  • 1/8 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Bread & Baked Goods

  • 4 Corn tortillas, Soft

• Liquids

  • 2 tbsp Water

Found on nutritionistinthekitch.com

Ingredients

• Cajun Shrimp:
• 12 large raw prawns, peeled and deveined
• 1 teaspoon olive oil
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoons paprika
• ¼ teaspoon ground black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ⅛ teaspoon red pepper flakes
• Grapefruit Pineapple Salsa:
• ½ grapefruit, peeled, segmented, and diced
• ¼ cup finely diced pineapple
• juice of 1 lime
• ½ tablespoon coconut palm sugar or honey
• 1 clove crushed garlic
• ¼ cup chopped cilantro
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Avocado Crema:
• ½ avocado, peeled and pitted
• juice from ½ lime
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons unsweetened almond milk
• 2 tablespoons water
• Tacos & Toppings:
• 4 Soft Corn Tortillas
• ¼ cup chopped fresh cilantro
• fresh lime

Directions

• In a small bowl combine all the spices for the cajun shrimp and mix together.
• In a larger bowl add the raw shrimp, olive oil, and top with the spices. Toss together with a spoon until the shrimp is well coated with the spices. Set aside.
• Create the salsa by combining all of the salsa ingredients in a bowl and mix well. Place in the fridge.
• Create the avocado crema by adding the avocado, lime juice, salt, pepper, almond milk, and water to a small food processor and blend until smooth. Place in the fridge.
• Fire up the BBQ and grill the shrimp for 5-7 minutes until done then chop into smaller pieces.
• Grill the tortilla shells to slightly to warm.
• Divide the chopped shrimp between 4 tacos, top each with 2-3 tablespoons of the salsa and drizzle with 1 tablespoon of the avocado crema.
• Garnish each taco with chopped cilantro and a squeeze of fresh lime.
• Enjoy!