Shrimp Tacos with Avocado Cilantro Lime Mayo (Paleo, Gluten Free)

Having been gluten free for about two years now, tacos had become a thing of the past for me. I was rolling around and learning to live life without them. Until I discovered cassava flour that is! Yes, Yes cassava flour that is made from yucca (also called as tapioca or cassava).  Now this is very different from tapioca flour, the reason being tapioca flour is only tapioca starch and does not have the fiber part of the vegetable. So tapioca flour is basically tapioca starch and it can replace corn starch in recipes. However, I repeat tapioca flour is NOT similar to cassava flour and you cannot replace cassava flour with tapioca flour in this cassava tortilla recipe!

Going back to my discovery of cassava flour – oh what can I say? Just that it has brought rotis, tacos and along with that the excitement of eating Indian and Mexican food back into my life! OK so I make cassava rotis/parathas/tortillas with it. That’s a recipe I have posted before when I posted the Vegan/Paleo Vegetable Korma curry. But that’s one recipe with multiple uses! So I had been eating cassava rotis / parathas with different sables and chicken curry ūüôā Yum! I couldn’t come out of that euphoric state for a while. And once I finally did come out, I had to make tacos next! So currently I am going crazy making all kinds of tacos – Last week I made a chicken taco with left over baked tandoori style chicken and it was so so delicious!

And then this week, one of the days for lunch, I was wondering about what I could eat when again the memory of those chicken tacos came to mind. I also had some of the avocado cilantro lime mayo left over. Darn I thought ! I don’t have any more left over chicken pieces though and baking chicken now didn’t seem feasible. So then my taco loving brain came up with the next best option (actually turned out to be the really best option!) – how about making shrimp tacos since I could pan fry shrimp fast enough!

Well, once that thought entered my head, I just had to start working on it. I was initially just thinking of doing ¬†quick pan fry of the shrimp with red chili powder and turmeric. But as I kept the shrimp to thaw another thought entered my head – how about making it caribbean style with cilantro, garlic, lime marinade? Ooh…ok an extra 5 mins to make this sauce ? sure why not?¬†Remember the caribbean style grilled shrimp that I posted earlier this summer? That is such an easy recipe and comes out fabulous every single time with the shrimp bursting with so much flavor!

Well, I am so glad I decided to take the extra effort on the marinade …coz these grilled shrimp tacos were the BOMB! I mean it! OMG, they were so good that I almost felt guilty devouring them myself alone at lunch when the rest of my family were not home ūüôā However I promised my family that I will make these again soon ūüôā ūüôā

Btw, I have a video showing how to make cassava tortillas. Check it out!

Shrimp Tacos with avocado cilantro lime sauce (Paleo, Gluten Free)
Recipe type: Main Course
Cuisine: Mexican, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
Tantalizing Gluten free and Paleo tacos with caribbean style grilled shrimp and served with an avocado cilantro lime mayo
For cassava tortillas:
  • ½ cup cassava flour
  • 1 tbsp olive oil or avocado oil
  • pinch sea salt
  • ½ cup hot water (water that has been boiling and just removed from heat)
  • 2 tsp olive oil
For the avocado cilantro mayo:
  • 1 ripe avocado
  • 2 cloves garlic
  • 1 green serrano chill
  • ½ cup cilantro leaves
  • 2 tbsp lemon/lime juice
  • 1 tbsp extra virgin olive oil
  • ¼ tsp sea salt
For the caribbean style shrimp:
  • About 20-24 large size shrimp, de-shelled and deveined
  • ½ cup fresh cilantro leaves
  • 1-2 green serrano chilies
  • 1 inch piece of fresh ginger
  • 1 clove of garlic
  • 1 tbsp lime/lemon juice
  • 1 tbsp coconut aminos (or gluten free soy or tamari sauce)
  • pinch sea salt
  • 2 -3 tbsp coconut oil for pan frying the shrimp
For assembling the tacos:
  • shredded lettuce
  • thinly sliced onions
  • avocado slices
  • lemon slices
  • cilantro leaves
For making cassava tortilla:
  1. In a large mixing bowl, add the cassava flour. Add the salt and the oil. Then add slowly the hot water in 2-3 portions and continue stirring with a spoon. When all the water is added, add 1-2 more tsp of oil and then knead with your hands to form a smooth dough.
  2. Roll dough into tortillas and cook on a frying pan cooking about 2 mins on each side. You should get about 8 tortillas. Keep the tortillas aside (Leave them uncovered so they don't get soggy)
For the avocado cilantro mayo:
  1. Add all the ingredients listed under Avocado cilantro mayo in a food processor/ blender and blend until creamy and smooth. Transfer to a bowl/container. keep aside.
For the shrimp:
  1. Mix all the marinade ingredients together and blend in a food processor. Add this marinade to the cleaned shrimp. Marinate for 5-15 mins.
  2. Heat a frying pan adding the coconut oil. When hot, lower heat to medium and add the shrimp (you may need to do in batches depending upon the size of your pan). Cook for 2 mins on one side. Then flip each shrimp to the other side and cover and cook for 1 more min. Transfer the shrimp to a dish/bowl and keep covered till assembling of tacos.
For making tacos:
  1. Make tacos by placing 3-4 shrimp on a tortilla, adding the shredded lettuce, onions and the avocado cilantro mayo. Garnish with avocado slices, lemon slices and cilantro!
For A strict AIP version, eliminate green chillies entirely from this recipe.


Chicken Burrito Bowl (Paleo)

¬†Mexican food had always been my favorite! I could eat a bean taco any day especially if it was nicely slathered in ‘hot sauce’ and with a dollop of sour cream on the side! Hence, since starting on Paleo a year ago, I had not had a proper¬†Mexican meal. And the past 6 months I have been on the AIP version of Paleo which meant no nightshades and no spices as well. However in the past few weeks I have introduced spices slowly without any issues (I hope!) – I just add very small quantities of cayenne or any hot pepper though to my servings. ¬†Just so that I get a faint taste of the heat without it triggering any flare up.

So anyways, now that I had been able to introduce spices successfully, I was dying to make something ‘Mexican’! During the week of Cinco de Mayo, I saw a lot of bloggers posting recipes of Mexican Chicken Stir fry with rice (caulirice). And so last week I decided to try making a grilled chicken with cauliflower and veggies stir fry. But as I was marinating the chicken, I noticed I had a ripe avocado available and so thought why not go full blown and treat myself to a Paleo Chicken Burrito bowl! ¬†About 30 mins later, I served up these delicious ‘nightshade free’ burrito bowls that were so jam packed with Mexican flavors that all my cravings of the past one year were assuaged. Even without hot sauce there was enough flavor. ¬†The garlic, cumin and the cilantro mainly did the job! And the lemon juice more than makes up for the missing tomato. I licked¬†up the bowl so well that it looked as if it didn’t need any further cleaning¬†when I was done with it ūüôā

I also served up some rice for the rest of my family. Yummy dinner that we all enjoyed!

Chicken Burrito Bowl (Paleo)
Recipe type: Main course
Cuisine: Mexican, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Paleo and nightshade free version of the Mexican Chicken burrito bowl made with grilled chicken, cauliflower rice and guacamole
  • 2 lbs boneless chicken (preferably thigh pieces) cleaned and cut into bite size pieces
For marinating chicken
  • ¾ tsp cayenne pepper (or 1 tsp Kashmiri chilli powder)
  • ¾ tsp sea salt
  • 1 tsp cumin powder
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • About 2 tbsp coconut oil for saut√©ing the chicken
For Cauliflower rice
  • 1 medium size cauliflower
  • 1 tbsp coconut oil or olive oil
  • 2 garlic cloves, chopped fine
  • ¼ tsp sea salt
For the guacamole:
  • 2 ripe avocados, peeled and mashed
  • 2 tbsp lemon juice
  • ¼ cup fresh cilantro chopped finely
  • 1 clove of garlic crushed
  • ½ tsp sea salt
For the salsa:
  • ½ of a red onion, chopped fine
  • ½ cup cilantro chopped finely
  • 2 tbsp lemon juice
For assembling the burrito bowl:
  • Lettuce, shredded
  • white rice cooked(for non paleo members)
  1. Dab dry the chicken pieces with a paper towel. Add all the marinade ingredients to a large bowl and mix well. Add the chicken pieces to this to coat well. Keep aside for 15 - 30 mins.
  2. Heat a large frying/grilling pan and add the rest of the coconut oil. When hot add the chicken pieces and sautee lightly on medium until the pieces are cooked. (You may need to do this in batches since you don't want to crowd the pan).Transfer the chicken pieces onto a dish and keep covered to stay warm and moist.
  3. Shred the cauliflower into small pieces using a food processor or by using a knife to get a 'rice' like texture.
  4. In the same pan that you cooked the chicken, add some more coconut oil and when hot add the cauliflower and the garlic. Saute on medium heat for about a minute until the garlic is toasted. Then add the salt and cover with a lid and cook for about 2-3 mins on low heat until the cauliflower is cooked. Do not overcook otherwise it will get too mushy. Turn heat off and keep aside.
  5. Mix all the ingredients listed under guacamole in a bowl using a masher. Check for seasoning and add additional salt or pepper if needed. Keep aside.
  6. Mix all the ingredients listed under salsa in a bowl and keep aside,
  7. To assemble the bowls, place a few tablespoons of the cauliflower rice into a bowl. Add some chicken pieces. Add the lettuce. Then top with the guacamole and salsa. Mix everything well and enjoy!
  8. Serve white rice additionally if needed.


Sweet Fried Plantains (Paleo, Vegan, AIP)

Some will say plantains, bananas …what’s the difference? Well, both of them belong to the Banana family however there are¬†some¬†differences. Plantains are starchier, contain less sugar than¬†bananas¬†and are much more versatile as a cooking ingredient – you can make both savory and sweet dishes with them. Both¬†Green plantains as well as ripe yellow plantains¬†are used widely¬†in south indian and south american cuisines . Unlike bananas, plantains are typically cooked before consumption.

In terms of nutritional value, both bananas and plantains are equally good with some differences.  Both are high in potassium, magnesium and iron. Bananas however have higher antioxidants as compared to plantains.  But plantains have less sugar and low on the glycemic index scale and hence good for diabetic patients.  For some folks though, plantains can cause flatulence or gas.

Since starting my Paleo diet 3 months ago, I have been having mostly smoothies for breakfast. But once in a while if I am really hungry and if I was¬†lucky to have found a ripe plantain at the grocers, then I make ‘fried plantains’. ¬†Plantains are allowed on the Paleo diet because of the benefits mentioned above.

Plantains, both green and the ripe yellow ones are very common in Kerala cuisine.  Come to think of it, Kerala might be the only state in India where plantains are grown abundantly.  Plantain chips , which are nothing but green plantains peeled and thinly sliced and deep fried in coconut oil, are one of the specialty food items of Kerala.  Plantain fritters are also a very common keralan food! And steamed ripe plantains are always an accompaniment to  breakfast in the Malayalee household.

I have posted recipe for Kerala plantain fritters before.  Today I just wanted to post this simple dish of fried plantains made by cooking them and pan frying them. I first had these in a resort when we were vacationing in Cancun.  So this is really the Mexican/Latin American way of making ripe plantains. Only variation I have done here is that I have used coconut oil to fry them and added maple syrup instead of refined sugar.  In kerala, sometimes ghee is also used instead of coconut oil to fry these. This dish is so easy to make but is so tasty and not only makes a delicious and nutritious paleo breakfast but can easily pass of as a sweet treat as well!

Sharing this recipe at the AIP recipe roundtable hosted by Phoenix Helix.

Pan fried Plantains
Recipe type: Breakfast, anytime snack
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Ripe plantains cooked and then lightly fried in coconut oil and served warm topped with maple syrup
  • 1 Ripe plantain ( should be really yellow or black)
  • 1 tbsp Coconut oil for frying
  • 1-2 tsp maple syrup for drizzling
  1. Place a cooking pot half filed with water and heat till the water begins to boil. Cut the plantain into two halves and place in the boiling water. Cover and cook on low heat for about 10 minutes or until the plantains are fully cooked and soft to touch.
  2. Alternatively, you can steam the plantains in a steamer until soft.
  3. Once cooked, peel the plantains and slice them into ½ inch thick rounds.
  4. Heat a non stick cooking pan adding the coconut oil. When hot, add the plantain pieces (you may need to do so in batches) and lightly fry them flipping them once until they turn crispy on both sides (About 1 minute on each side)
  5. Transfer to a serving dish and drizzle maple syrup on top!
Make sure you use only ripe yellow skinned plantains. If they are still pale yellow and seem hard, place them in a brown paper bag for a couple days before using!



Vegetable Quesadillas (Vegan Quesadillas)

I love Mexican food and vegetable quesadillas is one of my favorites. But since the traditional quesadillas has cheese as the major component and I have been avoiding dairy now, I had been missing out on this food for the last few months. But as they say- necessity is the mother of invention and I kept wondering what¬†could be a good substitute for the cheese. ¬†Then one day as I picked up almond butter from Whole Foods¬†the idea dawned on me. I couldn’t wait to try it. !

I tried it and it came out absolutely delicious.! I make this regularly now for lunch for myself along with a green smoothie. Yum.

Vegetable Quesadillas (Vegan Quesadillas)

  • Servings: Makes 6 wedges (about 2 servings when served with soup or smoothie)
  • Time: about 20 minutes
  • Difficulty: Easy
  • Print


  • 2¬†tsp olive oil
  • 1/2 of a small onion, thinly sliced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1/2 cup chopped spinach
  • 1/2 cup mushrooms
  • about 1/4 tsp salt
  • 1/4 tsp red chili pow (cayenne pepper)
  • pinch dried oregano
  • 1/2 of a ripe avocado, chopped
  • about 2 tbsp almond butter
  • 2¬†whole wheat or multi grain tortillas

Heat a saute pan and add the oil.  When hot add the onions and sauté for about a minute on high. Next add the veggies except the mushrooms and cover with a lid and cook on low/medium heat for about 3-4 minutes until the veggies are steamed but still crisp.  Add the mushrooms and stir fry for another 2 minutes on medium.  Add the salt, chili pow and oregano. Turn heat off.

Heat a frying pan and brush it lightly with oil.  Place a tortilla on it. Apply almond butter on half the tortilla. Spread the cooked veggies on top of this half.  Spread almond butter on the other half and fold this half over the veggies. Flip carefully to cook on other side too for about 1 minute.  Transfer to a plate and cut into wedges and serve with hot sauce. Repeat same with the other tortilla.


Around the world #2: A Mexican market

aroundtheworldrecipesTo cook¬†authentic Mexican, you need ingredients that are authentic Mexican. I am sure you will agree. Reading about traditional Mexican recipes, I was noting down names of a lot of exotic spices, herbs, chillies, cheeses and was wondering where I could find them! I went to our local Whole Foods Market and did find a couple¬†of the ingredients that I was looking for¬†– for instance, dried corn husks for making tamales and also the ancho chillies. But they were a bit expensive! Then last Friday I asked my co-worker and my good friend Monica if she knew of any local Mexican grocers and as it turned out, I had asked the right person! ¬†You see..Monica maybe just 24 years old but she has visited about 15 countries! I think that’s where her maturity comes from. Anyways I digress ‚Ķ more about Monica at a later time ūüôā So we ran out at¬†lunch time¬†and Monica took me to this place – a market which probably looked very much like¬†any local market in¬†Mexico.! And this was in the heart of the city in Hartford downtown situated in¬†a nondescript plaza. El Mercado¬†is located on 704, Park street, Hartford, CT.

market3Once we managed to find a place to park on the busy street, we entered this store (a.k.a market) that looked like it stocked about anything and everything Mexican and or South American! There were hundreds of spices and herbs, variety of chillies and¬†cheeses,exotic fruits like guava, jicama etc.¬†I started gathering things and soon needed a cart to hold all my stuff. I was so glad Monica was with me – to converse with the ‘Spanish only’ speaking staff! My cart got full with spices like Hoja Santos, Mexican Oregano, Epazote and with other things like tomatillo, corn husk, queso fresco.


And last but not least one of my favorite fruits -Guavas РJust $2.99 for a pound! Finally I was done and Monica then walked me around the food stalls within the market that offered typical Mexican and other South American street food Рwe walked around for a few minutes looking at all the food and unable to decide what to choose since everything looked so good! We finally settled on tostadas, empanadas and some Colombian rice. We also got a side order of sweet fried plantains! The food was really delicious Рsimple and comforting! The tostadas were a play in textures Рcrispy shell on the outside topped with mashed black beans and chicken, shredded lettuce and some Mexican crema. The empanadas too were unlike any I had tasted ever Рcrispy on the outside and filled with a perfectly seasoned meat filling on the inside.  These were so good that we had trouble finishing the Colombian rice although that was pretty good too! The sweet fried plantains were a perfect dessert! Yum!


Now for some details on the things I got…

IMG_0199Chile Poblanos: It is also called as chill para rellenar or chillies for stuffing. When ripened and dried, this chili is called Chile Ancho. poblano

Chile Serrano: This chile is small – an average of 2 inches long and 1/2 inch wide. they can vary between hot and very hot. These chilled can be used in sauces as either raw or ‘as ado’ which means they are slightly charred and then crushedserrano-pepper

Chipotles en Adobo: Chipotle chile is the jalape√Īo chile ripened to a deep red on the plant and then smoke dried. The adobo sauce has a smoky flavor and is made from ancho chilliesING-chipotle-chiles-in-adobo-sauce_sql

Epazote: The name of thous herb means ‘skunk’ and ‘dirty’ and apparently is descriptive of its ‘wild’ taste! This herb has been traditionally used for its medicinal properties – to expel gastrointestinal worms and for flatulence. Available in fresh or dried form.


Hoja Santos: This herb is used mainly in southern Mexico and used to flavor tamales, meat, fish. They are usually used fresh however dried leaves can also be used.hoja santos

Tomate Verde: A disitinctive and indigenous ingredient in Mexican cooking is the green tomato also called as tomatillo in the US. These are either cooked in water or cooked on a griddle and charred slightly and ground into a sauce or added into other sauces.Tomato-Tomatillo

OK now that¬†I got so many ingredients, I have some serious cooking to do! So do watch out for my next post! ūüôā Btw, happy Cinco de Mayo. You can learn more about this festival and how it is more popular in the United States than it is in Mexico by reading this article on CNN.!