Shrimp Tacos with Cabbage and Avocado
Garlicky shrimp tuck into warm corn tortillas with crisp cabbage, creamy avocado and a squeeze of lime.
Fits Celiac, Hashimoto's, PCOS and 10 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 170 g peeled raw shrimp, tails removed
- 3 corn tortillas, certified gluten-free
- 120 g green cabbage, thinly sliced
- ½ avocado, sliced
- 1 tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp ground cumin
- 1 lime, cut into wedges
Method
- Warm corn tortillas in a dry skillet until soft and pliable.
- Toss cabbage with half the olive oil and a squeeze of lime.
- Sauté shrimp with remaining oil, garlic and cumin until pink.5 min timer
- Fill tortillas with shrimp, cabbage and avocado; serve with lime.
Why it works
- Celiac disease: Certified gluten-free corn tortillas keep these tacos free of wheat, barley and rye.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Low-GI recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Mexican recipes.