Coconut and lime—an unexpected yet remarkably delicious duo. True to the song, our family couldn’t agree more with the lyrics, “Put the lime in the coconut, then you feel better.” So, call up your other half, your closest duos, and your favorite foodies because these tropical shrimp tacos made with our Grain Free Lime Tortilla Chips are sure to impress and have everyone feeling better!
1 bag Siete Grain Free Lime Tortilla Chips
½ cup Coconut, shredded & unsweetened
1 lb Shrimp, shelled & deveined
1 Egg, whisked
1 cup Green Cabbage, thinly shredded
½ cup Purple Cabbage, thinly shredded
1 Carrot, thinly shredded
1 Jalapeño, thinly sliced in rounds
2 Limes, juiced & zested
1 Orange, zested
1 tbsp Honey
1 tbsp White Wine Vinegar
2 tbsp Olive Oil
Salt and Pepper to taste
Siete Grain Free Almond Flour Tortillas, to serve
In a food processor, blend coconut and chips until finely ground. Bread each shrimp by dipping in egg, then coconut jalapeño lime crumbs.
Bake breaded shrimp on a sheet tray for 20 minutes at 375 F.
Combine all ingredients for slaw dressing including carrots, cabbage, and jalapeño.
Make tacos by adding shrimp, slaw, and finish with fresh lime.
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July 29, 2021
July 28, 2021
July 28, 2021
Growing up in a house of seven, dinner was a balancing act to say the least. Some of us wanted pizza, some of us wanted frijoles, some of us wanted tacos— it really depended on the day. Our mom, Aida, was up for the challenge. She took two of those cravings and started cutting what we called "bolillos" (rolls of bread) in half, smearing butter across the top, and covering them in frijoles, pizza sauce, cheese, and sticking them in the oven. We didn’t really have a name for these until one day it hit us. From our family to yours, Frijolizzas.
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