Shrimp Tacos & Pineapple, Peach & Mango Salsa(Paleo Friendly)

I have been craving shrimp tacos for a good week now, it has been something that I was able to take an hour today to prepare & enjoy it. During today's blizzard warning I was able to eat it while thinking back to when I was on the warm beaches of the Carribbean & Hawaii today.. It was delightful. I am someone who could eat Mexican food daily & not get sick of it, but a lot of Mexican food is really unhealthy despite if tasting so good, so I set out to find a way to make it taste amazing without all the extra fattiness(is that even a word? Ha). Here are my renditions of it all.

Pineapple, Peach & Mango Salsa: 

Ingredients: 

1 1/2 cups Pineapple

2 Mangos

2 Peaches

1 Jalapeño

1/4 bunch Cilantro

1 small Onion

1 Lime

Directions: 

- Cut up the pineapple, mango & peach into bite sized pieces.

 - Dice up the jalapeño, cilantro & onion into even smaller pieces. 

- Combine the above ingredients in a bowl, and squeeze the lime so a good amount of the juice comes out. 

~Enjoy!~

Paleo Friendly Taco Shells(Makes 3-4 Taco Shells): 

Ingredients:

2 Eggs 

2 Tablespoons Coconut Flour

2 Tablespoons Coconut Oil

1 Teaspoon Lime Juice

1/4 Cup Water 

1 Teaspoon Baking Powder

1 Teaspoon Cumin

1 Teaspoon Basil

1 Teaspoon Cayenne Pepper

Directions: 

- Wisk together the eggs & remaining liquids. 

- Mix together the dry ingredients & slowly add it to the liquids,stir together to ensure there are no clumps and everything is mixed thoroughly. 

- Heat 3-4 Tablespoons of Coconut Oil in a small pan on medium heat.

- Once the oil is hot, pour enough of the batter into the pan so that there is a thin layer of batter covering the bottom of the pan, let it be for 1 minute. 

- After 1 minute, cover the pan with a lid for another minute, flip the tortilla and repeat method. 

- Let them cool on a paper towel so that it absorbs the oil from the tortilla.

- Continue to repeat the process until you run out of batter; you may need to add more coconut oil in between each tortilla.

Chili Lime Shrimp: 

Ingredients: 

1/2 Pound of Small Shrimp

1/2 of a Lime

1 Teaspoon Cayenne Pepper

1 Teaspoon Cumin

1 Garlic Clove

2 Tablespoons Coconut Oil

Directions:

- Heat the Coconut Oil in a medium pan, once hot combine the remaining ingredients in the pan, put the lid on the pan but stir frequently.

- Make sure everything is combined throughly & cooked evenly. 

When everything is finished, put together your taco. I combined avocado, onion,  red pepper(it was frozen, so I cooked it in a tablespoon of coconut oil in the pan, which I highly recommend), the fresh salsa, shrimp, tomato, cilantro & fresh squeezed lime juice to top it off. Yum!!! Guaranteed you will start thinking your in paradise too!!