Shrimp Tacos with Cranberry Pomegranate Salsa
These shrimp tacos with cranberry pomegranate salsa are the ultimate gluten-free and dairy-free weeknight dinner! Only requiring a few simple ingredients, they're on the table in under 30 minutes, too!
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Servings: 10 tacos
Calories: 207kcal
Ingredients
For the Cranberry Pomegranate Salsa:
- 1 cup fresh cranberries
- 2 tbsp granulated sugar
- 2 tbsp water
- 1 cup fresh pomegranate arils
- 1/2 seeded jalapeno (diced (about 1-2 tablespoons))
- 1/4 cup chopped cilantro
- 1 tsp lime zest (from 1/2 lime)
- 2 tbsp lime juice (from 1 small lime)
- 1/2 cup small red onion (diced (about 1/2 red onion))
For the Tacos:
- 1 lb raw shrimp (31-40 count, deveined and shelled)
- 1 tbsp oil (avocado oil or olive oil)
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 10 corn tortillas (make sure your corn tortillas are gluten-free)
- 2 avocados (for serving)
Instructions
- In a small sauce pan, add fresh cranberries, sugar and water and stir to combine. Heat over medium heat for about 5-7 minutes, until cranberries start bursting and water is evaporated. Set aside to cool.
- Once cool, combine cranberries in a bowl with pomegranate arils, jalapeno, cilantro, lime juice, lime zest, and red onion. Stir to combine.
- To cook the shrimp, preheat a skillet with one tablespoon of oil over medium heat. Add the shrimp to the skillet and sprinkle with salt and pepper. Cook for about 4-5 minutes, until shrimp are no longer pink and are cooked through.
- Warm tortillas in the microwave or oven so they won't rip apart. Top with avocado, cooked shrimp and cranberry pomegranate salsa. Serve with additional lime juice if you wish.
Nutrition
Calories: 207kcal | Carbohydrates: 22g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 114mg | Sodium: 397mg | Potassium: 326mg | Fiber: 5g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 10.7mg | Calcium: 93mg | Iron: 1.6mg
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