Recipe & Photo Credit: Erika Schlick Sinclair, Author of Wandering Palate Cookbook


Shrimp Filling

1 T. coconut oil

1 t. garlic powder

1 t. onion powder

juice of 2 limes

1 lb. peeled and deveined shrimp

salt, to taste


Mango Salsa

2 mangoes, peeled and chopped

1 c. cilantro leaves

1 garlic clove

1 t. onion powder

juice of 2 limes

1/2 t.salt


6 lettuce cups or cassava flour tortillas

shredded cabbage

sliced avocado


1. For the shrimp filling, heat the oil in a heavy skillet set over medium heat. Add in the garlic powder, onion powder and lime juice. Add the shrimp and toss until cooked, about 2-3 minutes. Season with salt, to taste.

2. For mango salsa, place the mangoes, cilantro, garlic, onion powder, lime juice and salt in a food processor and pulse until chopped but not pureed. Serve immediately or refrigerate until ready to use.

3. For the taco assembly, warm the cassava flour tortillas or coconut wraps. Fill with lettuce or cabbage, and top with shrimp and mango salsa. Serve with avocados.