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These low carb shrimp tacos taste wonderful with gluten free coconut tortillas or without anything at all. The southwestern flavors of lime, cumin and garlic go perfectly with the cilantro lime mayo topping. 

Low Carb Shrimp Tacos with Coconut Tortillas

These low carb shrimp tacos taste wonderful with gluten free coconut tortillas or without anything at all. The southwestern flavors of lime, cumin and garlic go perfectly with the cilantro lime mayo topping. 

Prep Time 52 minutes
Cook Time 20 minutes
Total Time 1 hour 12 minutes
Servings 6
Calories 260 kcal
Author Denise

Ingredients

Marinated Shrimp

  • 12 oz raw shrimp, peeled
  • 2 tablespoons lime juice
  • 3 tablespoons olive oil
  • ½ teaspoons chili powder
  • ½ teaspoons salt

Shrimp & Vegetables

  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 2 cups bell peppers, chopped
  • 3 cloves garlic, chopped
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper

Cilantro Lime Mayo

  • ½ cup cilantro leaves (extra for garnish)
  • ¼ cup mayonaise
  • 2 teaspoons lime juice
  • ½ lime zest (save lime and cut up for garnish)
  • 1 tablespoon heavy cream

Instructions

  1. Add the peeled shrimp and marinade ingredients to a bowl and let sit while you make your tortillas. 

  2. Coconut Tortillas - click here for coconut tortillas recipe.

Shrimp & Vegetables

  1. Add oil to a large saute pan and heat to medium high.

  2. Add garlic, onions and peppers and stir fry for a few minutes until the onions start to become translucent.

  3. Sprinkle seasons over top and mix well. Then add in the shrimp and marinade and mix again.

  4. Cook for 3-5 minutes until the shrimp just turn pink. 

Cilantro Lime Mayo

  1. Add cilantro to a food processor and process on high.

  2. Add in the rest of the ingredients and pulse until well mixed.

  3. Serve shrimp fajitas in the coconut tortillas and top with cilantro lime mayo. Garnish with more cilantro and a squeeze of lime.