Paleo Shrimp Tacos and Avocado Crema


For the Paleo Shrimp Tacos:

¼ cup avocado or olive oil

3 Tbsp. fresh oregano, minced (or 1 Tbsp. dried oregano)

2 garlic cloves, minced

Zest from one lime

1½ pounds peeled and deveined shrimp (21-25 count)

1 small white onion, peeled and finely diced

¼ cup cilantro, minced

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 head butter lettuce, leaves separated

1 lime, cut into wedges


For the Avocado Crema:

1 large Hass avocado

¼ cup full-fat coconut milk

2 Tbsp. cilantro, roughly chopped

¼ cup chives, roughly chopped

2 Tbsp. freshly squeezed lime juice

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper



1.    In a bowl, stir together the oil, oregano, garlic, and lime zest. Toss in the shrimp. Mix well, making sure that the shrimp is evenly covered. Refrigerate for 30 minutes or up to 2 hours. Combine the diced white onion and minced cilantro in a small bowl, and refrigerate until ready to serve.

2.    Next, make the Avocado Crema. Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, cilantro, chives, lime juice, salt, and pepper.

3.    Blend until smooth. Add water to thin if desired. Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema for up to 2 days.

4.    When you’re ready to cook the shrimp, preheat the oven to 400°F with the rack in the middle position. Toss the shrimp with salt and pepper. Then, arrange the shrimp in a single layer on a parchment-lined baking sheet.

5.    Pop it in the oven. Roast for 6 to 8 minutes or until the shrimp is cooked through.

6.    Arrange the shrimp on lettuce leaves (a.k.a. nature’s tortillas!) and top with the diced onion and cilantro mixture and lime wedges. Drizzle or squirt avocado crema on the tacos. Enjoy!


Serves 4


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