- Recipes
-
-
FEATURED RECIPE
-
TRENDING RECIPES
-
-
-
Gluten-Free Shrimp & Cauliflower Tacos with Avocado Crema
Want to save this recipe?
I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!
Gluten-Free Shrimp & Cauliflower Tacos with Avocado Crema
Ingredients for 6 tacos
Substitution
Note
- 1 lb JUMBO shrimp, peeled and deveined
- Plant Substitute: 12oz (340g) cauliflower florets
- Batter
- 1 1/3 cups fine almond flour
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch of sea salt & pepper
- 2/3 cup Almond Breeze almond milk
- 1 1/2 cups gluten-free panko
- 6 mini corn (or wheat) tortillas
- 12 tablespoons avocado crema (2 tablespoons per taco)
- Garnish Options
- 12 tablespoons pickled cabbage (2 tablespoons per taco)
- 1 radish, sliced
- 6 tablespoon diced white onion
- fresh cilantro to taste
- fresh lime to taste
Steps
Step 1
Set oven or air-fryer to 420F/216C.
Step 2
For each piece of shrimp, make tiny cuts across the underbelly so that the shrimp lies flat.
Step 3
In a bowl, mix together the ingredients for the batter (note: it should be runny enough to allow for dipping, not too thick). If the batter is too thick, simply add tablespoons of almond milk to thin it out. Alternatively, if it is too runny, add tablespoons of almond flour to thicken it.
Step 4
Place the panko in a separate bowl.
Step 5
Dip the shrimp (or cauliflower) in the batter, let any excess batter drip off, then add it to the panko. Then place on a baking tray OR in the air fryer basket. Bake or air-fry for about 12 -15 minutes.
Step 6
Build the taco! To the mini tortilla, add the pickled cabbage, fried shrimp (or cauliflower), radish slices, onion, cilantro, lime and fresh avocado crema.
Step 7
Enjoy!
Gluten-Free Shrimp & Cauliflower Tacos with Avocado Crema
Kevin Curry
INGREDIENTS
- 1 lb JUMBO shrimp, peeled and deveined
- Plant Substitute: 12oz (340g) cauliflower florets
- Batter
- 1 1/3 cups fine almond flour
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch of sea salt & pepper
- 2/3 cup Almond Breeze almond milk
- 1 1/2 cups gluten-free panko
- 6 mini corn (or wheat) tortillas
- 12 tablespoons avocado crema (2 tablespoons per taco)
- Garnish Options
- 12 tablespoons pickled cabbage (2 tablespoons per taco)
- 1 radish, sliced
- 6 tablespoon diced white onion
- fresh cilantro to taste
- fresh lime to taste
INSTRUCTIONS
-
Set oven or air-fryer to 420F/216C.
-
For each piece of shrimp, make tiny cuts across the underbelly so that the shrimp lies flat.
-
In a bowl, mix together the ingredients for the batter (note: it should be runny enough to allow for dipping, not too thick). If the batter is too thick, simply add tablespoons of almond milk to thin it out. Alternatively, if it is too runny, add tablespoons of almond flour to thicken it.
-
Place the panko in a separate bowl.
-
Dip the shrimp (or cauliflower) in the batter, let any excess batter drip off, then add it to the panko. Then place on a baking tray OR in the air fryer basket. Bake or air-fry for about 12 -15 minutes.
-
Build the taco! To the mini tortilla, add the pickled cabbage, fried shrimp (or cauliflower), radish slices, onion, cilantro, lime and fresh avocado crema.
-
Enjoy!
Nutrition per serving
Popular Content
5 High Protein Keto Friendly Snacks (Mediterranean Diet Style)
Recipes 5 Min Protein 15g Max Net Carbs 11g Cook Required 1 of 5 Most...
April 13, 2026
Moroccan Chicken Rice Tagine – One-Pot 30-Minute Meal Prep
~510 cal | 46g Protein | Carbs: ~49g | Fat: ~13g | Fiber: ~5g | ...
March 4, 2026
How to Tell if You’re Fine or Just Used to Chaos
If you've ever said “I'm fine” and meant it — this one's for you. We're...
February 23, 2026
High Protein Valentine’s Day Dinner: Malagasy Vanilla Chicken & Prawns (30g Protein)
Look, I get it. Valentine's Day is right around the corner and your first instinct...
February 13, 2026