Shrimp Tacos in Siete Tortillas with Cilantro Dressing and Lime Cilantro Quinoa

Wow. That's a mouthful of a recipe, amiright?

So, this is basically three recipes in one. I've posted the Cilantro Dressing before and knew it would taste amazing on shrimp tacos, so looked up a rub for the shrimp then decided to top it all off with a tasty side dish of complimentary quinoa. Believe me when I tell you this was one of the best (and easiest) dinners I've ever made, and I would eat it every night if I was in a situation where I had to. 

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Before I lay the 'cipes on you, quick shoutout to Siete Family Foods. They make insanely delicious, grain-free tortilla chips and tortillas. Literally, the ingredient list in each of their products is never more than 10. Veronica Garza, the monarch of the family, had debilitating health issues growing up and worked with her family to develop a line of gluten-free, dairy-free, soy-free, paleo and vegan friendly versions of the best foods on earth: chips and torts. Seriously, Siete is all the rage in the health world right now, so being the easily influenced gal I am, I had to try for myself and am happy to report IT'S ALL SO GOOD. 

The chips come in a variety of flavors, but so far I'm on the sea salt train. As for the tortillas, I was told by a follower to grab the Cassava option to use for tacos since they don't crumble, so that's what I did and they were delightful. Granted, their products aren't cheap but what health food is? For someone who's trying to figure out her gut health, I'm willing to pay the price. So far, I've only found them at Whole Foods and Central Market, but who knows where else they'll be if their popularity keeps up!

Ok, now it's time for the real reason you're here — the recipe.

Shrimp Tacos in Siete Tortillas with Cilantro Dressing and Lime Cilantro Quinoa

(serves 4 slightly hungry people or 2 really hungry people, but like if it's just 2 of you, don't eat all the quinoa because it's a shitload)

INGREDIENTS for the shrimp

  • 1 pound large or jumbo shrimp, peeled, deveined, and tails removed
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 teaspoon chili powder
  • 1 teaspoon ground chipotle chili
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • One 8-pack of Siete's Cassava Flour Tortillas

INGREDIENTS FOR CILANTRO LIME DRESSING

  • 1 cup fresh cilantro, loosely packed
  • 1/4 cup orange juice
  • 3 Tbsp. lime juice
  • 1 Tbsp. honey or 1/2 Tbsp. agave nectar (optional)
  • 1/4 tsp. ground cumin
  • 1/8 tsp. salt
  • 1/8 tsp. freshly-ground black pepper
  • 2 Tbsp. olive oil

INGREDIENTS FOR LIME CILANTRO QUINOA

  • 2 cups vegetable broth
  • 1 cup quinoa, rinsed and drained
  • 1 clove garlic, minced
  • 2 tablespoons fresh lime juice
  • 1/3 cup chopped cilantro
  • Salt and pepper, to taste

First, make the cilantro lime dressing. Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined. Set in fridge until ready to serve.

Next, place shrimp in a bowl and coat those bitches real good with the spices I told you to use. Let them sit and soak up each other's awesomeness while you...

Prepare the quinoa! In a standard size pot, combine the broth and quinoa. Bring that shit to a boil, then cover, reduce heat, and cook until broth is evaporated and quinoa is tender (about 15 minutes). Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff it up with a fork. Then, make it tasty by stirring in the lime juice and cilantro. Season with salt and pepper, too.

The shrimp will take about 4-7 minutes to cook, so throw those suckers on a pan with the remaining 1/2 tbsp of olive oil about halfway through your quinoa's adventure.

Once everything is good to go, heat the Siete Tortillas up one by one on a skillet over low-medium heat until one side starts to fold up a bit. DO NOT MICROWAVE THEM OR PUT THEM IN THE OVEN. They are precious and will only serve you correctly via a stove-top heat up, you idiot.

Load about 6 shrimps into each taco, drizzle the dressing on, maybe some of the quinoa (you can eat it as a side dish or IN the actual taco itself), top with avocado, and ENJOY.

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