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    Home » Recipes » Shellfish Recipes

    Healthy Shrimp Tacos with Pico de Gallo

    Published: Jul 13, 2023 · Modified: Aug 8, 2023 by Felice Kaufman · Leave a Comment

    Jump to Recipe Print Recipe

    The best healthy shrimp tacos with pico de Gallo are made with wild-caught Key West Pink Shrimp, fresh veggies, and grain-free almond flour tortillas.

    Jump to:
    • How to Make Your Tacos Much Healthier
    • What You Need
    • Where to Get Healthy Tortillas
    • How to Make Homemade Taco Seasoning
    • For The Pico de Gallo
    • How To Make Shrimp Tacos
    • Shrimp Taco Toppings
    • Shrimp Taco Sides
    • Storage
    • FAQ
    • "📖 Recipe"

    How to Make Your Tacos Much Healthier

    I would like to share a few pointers to help you make your homemade tacos a lot healthier than you might think.

    First, forget the corn tortillas! Did you know the USDA spends millions of dollars each year trying to control the mold in America's corn crops? Yup!

    I use Siete tortillas. They're made with almond flour and they're grain-free, gluten-free, and free from preservatives. The ingredients are Almond Flour, Tapioca Flour, Water, Sea Salt, and Xanthan Gum.

    To read more, here's an interesting article, Corn, It's What's Bad for You from Texas Grass Fed Beef.

    Second, wild-caught shrimp are super healthy. Key West Pink Shrimp are from the coast of Florida. The shrimp enjoy a healthy diet of plankton, snails, plankton, and little fish.

    Shrimp also provide you with a healthy dose of iodine to keep your thyroid healthy.

    peeled and deveined key west pink shrimp

    Wild shrimp swim in the ocean, they are not fed antibiotics, and they do not eat moldy grains such as corn. They are non-GMO and high in Omega 3 fatty acids.

    Third, organic veggies and spices make this meal a superstar!

    Onions, garlic, and fresh limes are anti-bacterial and anti-fungal.

    Tomatoes have lycopene and beta-carotene for skin and eye health. Cabbage has vitamins A, C, E, and choline for good liver health. They all have fiber.

    What You Need

    vegetables on a cutting board.
    • Medium or large shrimp (peeled, deveined, tails removed)
    • Taco seasoning: chili powder, cumin, paprika, garlic powder, onion powder, ground oregano, cayenne pepper, salt, and ground black pepper
    • Siete Almond Flour Tortillas, or your favorite brand of taco shells or tortillas
    • Fresh veggies: lettuce or cabbage, red or white onions, tomatoes, cilantro
    • Olive oil
    • Limes
    • Optional toppings: sour cream, guacamole, pico de Gallo, and hot sauce

    Where to Get Healthy Tortillas

    siete tortillas in purple bag.

    Siete tortillas are available in Key Largo at Publix, and Winn Dixie in the freezer section. All of the Whole Foods Markets and Sprouts Farmer's Market have them too.

    I prefer the purple bag which is made using almond flour.

    How to Make Homemade Taco Seasoning

    In a medium bowl, whisk the seasonings. For a pound of shrimp, measure out 1 ½ tablespoons of the spice mixture. Dust the shrimp with the spices.

    NOTE: You will have enough seasoning for 2 or 3 pounds of shrimp.

    For The Pico de Gallo

    Chop the tomatoes and dice the onions. Mince the garlic.

    pico-de-gallo-in-bowl-cookinginthekeys-florida-keys

    Halve the jalapeno pepper and scoop out the white membrane and seeds. Dice the jalapeno.

    Place all of the ingredients in a medium mixing bowl. Squeeze in the juice of one lime; stir to combine. Season with salt. Taste and add more lime juice and salt as needed.

    Sometimes I add a little Cholula hot sauce too!

    How To Make Shrimp Tacos

    There are a few ways to make shrimp tacos. You can set out a platter with all your toppings and have everyone make their own or you can prep them in the kitchen.

    For best results, make sure to prepare all your toppings before you cook the shrimp. The shrimp cook in three minutes and they taste best hot from the pan. 

    1. Prepare the Pico de Gallo.
    2. In a medium bowl, whisk spices together.
    3. Dust the shrimp with the taco seasoning.
    4. In a large skillet, over medium-high heat, heat oil. Add the shrimp in a single layer and cook for two minutes; flip. 
    5. Squeeze half a lime over the shrimp and continue cooking until the shrimp are white about 2 minutes more. Remove the pan from the heat.
    6. In a separate skillet over medium-high heat, warm the tortillas, one by one, for about 30 seconds each. 
    7. Assemble tacos by placing some cabbage in each tortilla. Top with shrimp and pico de Gallo.
    8. Serve with sour cream and lime wedges.

    Shrimp Taco Toppings

    These are some toppings you can serve alongside the tacos.

    Onion, radish, jalapeno, avocado, cilantro, and limes on a platter.
    • Sliced radishes
    • Sliced avocado
    • Guacamole
    • Sour cream
    • Sliced jalapeno peppers
    • Hot sauce
    • Lime wedges
    • Shredded cheese such as sharp cheddar, Mexican Cojita (which is a salty cheese similar to feta), or Monterey Jack.

    Shrimp Taco Sides

    For an easy side dish, I made a quick rice dish. I already had chopped cilantro and I zested one of the limes on hand and a side dish was born.

    Steam a cup of jasmine rice and toss it with a few tablespoons of cilantro, zest of one lime, lime juice, and a little extra-virgin olive oil, and season with salt.

    For a low-carb side for tacos, use cauliflower rice instead of jasmine.

    My favorite shrimp taco sides:

    • My mom's Spanish Rice
    • Guacamole
    • Homemade Pico de Gallo with Faux Corn Chips
    • Roasted Vegetables

    Storage

    Place the cooked shrimp in an airtight container in the refrigerator for up to 2 days.

    To store assembled tacos, pack them separately in aluminum foil packets. You can heat them in a hot oven the next day.

    Summary

    For the best shrimp tacos, use wild-caught shrimp harvested in the USA. I use Key West Pink Shrimp.

    My favorite tortillas for shrimp tacos are from Siete. They are in your grocer's freezer. Make sure to heat them for 30 seconds in a hot skillet before serving.

    For a lower-carb shrimp taco, use Romain or iceberg lettuce leaves in place of the tortillas.

    You can make homemade taco seasoning or use your favorite taco seasoning packet.

    For a taco with more heat, add more cayenne pepper to the spice mixture.

    To make low-sodium shrimp tacos, leave the salt out of the taco seasoning mixture. The recipe contains 193mg of sodium without the salt, vs. 850mg with the salt.

    Taco toppings include:

    • jalapeno peppers
    • radishes
    • avocado slices
    • guacamole
    • hot sauce
    • chili peppers
    • sour cream

    Tacos are also fun to make. You can put all your favorite toppings out on a platter and have everyone fill their taco shells. 

    I also have a recipe for Yellowtail Snapper Tacos.

    More Great Shrimp Recipes

    • Florida Keys Shrimp Salad
    • Peel and Eat Shrimp Recipe
    • Blackened Shrimp with Butter Sauce Recipe
    • Oven Baked Coconut Shrimp with Mango Sauce
    • Florida Keys Shrimp Cocktail

    FAQ

    Are Key West pink shrimp really good?

    Key West pink shrimp are very sweet and have a firm texture. They are easily identified by the pink dot on their sides. Key West pink shrimp are prized as being the best-tasting shrimp in the USA.

    Where can I get shrimp tacos in Key Largo?

    Most of the restaurants serve shrimp tacos. You have a choice of grilled, blackened, or fried shrimp on the taco. Our favorite tacos are at Buzzard's Roost and Snappers. Both restaurants are waterfront.

    "📖 Recipe"

    Healthy shrimp tacos with Siete tortillas.

    Healthy Shrimp Tacos with Pico de Gallo

    Felice Kaufman
    Made with wild-caught Key West pink shrimp and almond flour tortillas and freshly made pico de gallo, you need to make these shrimp tacos now. One pound of shrimp makes 2-3 adult servings.
    2
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 5 minutes mins
    Total Time 20 minutes mins
    Course Dinner, Entrees, Lunch, Main Course
    Cuisine American, Mexican
    Servings 2 servings
    Calories 399.7 kcal

    Ingredients
      

    FOR THE PICO DE GALLO

    • 1 diced white or red onion
    • 1 cup chopped tomatoes, 1 large or 2 small tomatoes
    • ¼ cup chopped cilantro sub parsley, if preferred
    • 1 small jalapeno pepper, seeded and diced
    • 1 or 2 garlic cloves minced or pressed
    • 1 lime
    • salt to taste

    FOR THE SHRIMP

    • 1 pound medium or large wild-caught shrimp (16-20 per pound) peeled and deveined
    • 2 cups thinly sliced red or green cabbage (or a combo of both)
    • 2 tablespoons olive oil
    • 6 tortillas I use almond flour tortillas

    FOR THE TACO SEASONING

    • 1 tablespoon chili powder
    • 1 ½ teaspoons cumin
    • ½ teaspoon paprika
    • 1 teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon ground oregano
    • ¼ teaspoon cayenne pepper (this gives it a little heat)
    • 1 teaspoon salt
    • ¼ teaspoon freshly ground black pepper

    Instructions
     

    • Chop the tomatoes and dice the onion. Halve the jalapeno pepper and scoop out the white membrane; dice. Place all in a medium mixing bowl. Squeeze in the juice of one lime. Season with a little salt; stir. Set aside.
    • In a medium bowl, whisk spices together.
    • Measure out 1 ½ tablespoons of the spice blend for one pound of shrimp. Dust the shrimp with the taco seasoning.
    • In a 10 or 12-inch large skillet, heat a tablespoon of oil over medium-high heat.
    • Add the shrimp and cook for two minutes. Flip the shrimp and squeeze half a lime over the shrimp; toss. Continue cooking, for about another minute, until shrimp are pink and cooked through. Remove the pan from heat.
    • Heat a second large dry skillet, over medium-high heat, add tortillas, one by one, for 30 seconds each. (If the pan isn't pre-heated, it will take longer.)
    • Assemble tacos by placing some cabbage in each tortilla. Top with shrimp and pico de Gallo.
    • Serve with sour cream and lime wedges.

    Notes

    Top tip: Use wild-caught shrimp harvested in the USA.
    Pico de Gallo: The seeds of the jalapeno contain the pepper's heat. Scoop out the seeds for a milder taste.
    For hot tacos:  Add more cayenne pepper to raise the heat of the shrimp.
    For tortillas: I use grain-free almond flour tortillas made by Siete Foods. great and they're a healthier alternative to wheat and corn.
    Seasoning alternatives: use your favorite taco spice packet from the grocery store. 
    Taco topping ideas:
        • Sliced radishes
        • Sliced avocado
        • Guacamole
        • Sour cream
        • Hot sauce
        • Sliced chili peppers
        • Lime wedges
        • Shredded cheese such as sharp cheddar, Mexican Cojita (which is a salty cheese similar to feta), or Monterey Jack.
    Storage: Place the cooked shrimp in an airtight container in the refrigerator for up to 2 days. To store assembled tacos, pack them separately in aluminum foil packets. You can heat them in a hot oven or eat them cold.

    Nutrition

    Calories: 399.7kcalCarbohydrates: 19.5gProtein: 48.9gTotal Fat: 15.9gSaturated Fat: 2.3gTrans Fat: 0.01gCholesterol: 365.1mgSodium: 606.3mgPotassium: 1091mgFiber: 5.8gSugar: 7.5gNet Carbohydrates: 13.7g
    Keyword Florida Keys Seafood Recipe, Healthy Shrimp Tacos, Homemade taco seasoning, Key West Pink Shrimp recipes
    Like this? Mention @cookinginthekeys or tag #cookinginthekeys!

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    Hi, I'm Felice!

    Welcome to my kitchen where I share recipes made with fresh wild-caught seafood from Florida.  My approach to food is simple: eat seasonally, cook with whole foods, and always make it delicious.

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    Healthy shrimp tacos with corn-free tortillas