You know those meals that you throw together quickly for dinner — only to find that you stumbled upon something magical? That’s kind of what happened with these tacos. They are super simple to prepare and the flavors are terrific!
Let’s Talk About Tortillas,
Here’s the thing — *warning* *warning* this is one of my Personal Paleo Code type recipes. You know, the same code that promotes the Team White Rice movement. Paleo, primarily, is not only a gluten-free zone…but a grain-free one as well. I am a very active individual and so on occasion I do tolerate white rice, and the same goes for corn. The real issue that I have with corn is that the majority of it is genetically modified — that means that alterations have been introduced to its DNA in an attempt to make it more resistant to herbicides. It is my belief that eating corn that is genetically modified (which is around 90% of it!) is not healthy. There are some folks that claim GMO foods are everywhere, and that they pose no threat. But then again, there has not been sufficient research to convince me that there are no long-term effects. I prefer to stay clear of all the industries high cash crops — corn, soybean, etc.
There’s No Subbing
Good Mexican Food
BUT when it comes to tortillas things get murky for me! I adore Mexican food, as I’m sure all of you share the same sentiment. But I don’t like coming up with “paleo” substitutions for tortillas — that’s just the truth. First of all, I don’t eat them often enough to reap any negative effects. Secondly, when I want Mexican food — namely, a taco…I want it to be legit. I said it! Don’t you feel the same way?
So on occasion (when I’m in that taco mood) I turn to Food for Life’s Sprouted Corn Tortillas. These are soooo good. First off, they are made with non GMO fresh kernels of corn (not a meal or flour). Not only is the corn non GMO, but it is organic and sprouted. You can really taste the difference in these tortillas. Their flavor is unmatchable. Why sprouted? Sprouting grains before consuming helps you digest them, and it also maximizes nutrient value. I must say; however, that the nutritional value of corn is extremely sub par to say leafy greens or a sweet potato. But again, when I feel like a taco — I don’t mind. You get the idea — I think these corn tortillas are fantastic and when we have a taco night no one can deny!
The following amounts are for 3 tacos, but this can easily be multiplied.
- 1/4 lb. small wild-caught shrimp, peeled & deveined
- 2 tsp. EV olive oil
- 1 tsp. lime zest
- 1/4 lime, juiced
- 1 tbsp. fresh cilantro, chopped
- 1/4 tsp. garlic powder
- 1/4 tsp. chili powder
- salt & pepper to taste
- 3 Food for Life sprouted corn tortillas
- 1/2 cup romaine lettuce, shredded
- 1/2 an avocado, thinly sliced
- 1 tbsp. good-quality mayonnaise (I prefer homemade or Primal Kitchen Mayo)
- 1 tsp. lime juice
- pinch of salt and pepper
- Combine the shrimp, olive oil, lime zest, lime juice, cilantro, and spices in a small bowl. Allow the shrimp to marinate for 10 minutes or so.
- Meanwhile, if you’re planning to use the optional topping you can make it now. Simply whisk the mayo, lime juice, salt, and pepper together until it’s smooth.
- Heat a small skillet over medium heat. Add the shrimp, and cook for about 2-3 minutes a side or until they are pink and no longer translucent. Set aside.
- You can warm up the corn tortillas in two ways — if you have a microwave you can wrap them up in a damp paper towel and cook for 30-45 seconds. If you want to go the more authentic route (or don’t have a microwave) heat a griddle or another skillet over medium-high heat. Cook the tortillas (flipping them frequently) until they are soft and heated through.
- It’s taco time — divide the shredded lettuce between the 3 tortillas. Top with shrimp, avocado slices, and finally drizzle on the lime-mayo. Enjoy!
Don’t forget : the taco doesn’t come to you — you must go to the taco. Get that “taco neck” down!
But no matter what you do be prepared…it never fails…