Tacos de camarón auténticos mexicanos 🌮

Ingredientes

• 500 g cocktail shrimp
• 2 tablespoons extra virgin olive oil
• 2 tablespoons orange juice (freshly squeezed)
• 2 teaspoons raw honey
• 6 cloves garlic (ran through a press)
• 1/2 teaspoon orange zest
• 1-3 teaspoons pickled chipotle
• 1 teaspoon white wine vinegar
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 1 tablespoon non-gmo cornstarch (or 2 teaspoons arrowroot*)
• 3 tablespoons water
• 12 15-minute keto & grain free tortillas (or)
• 12 suuuper pliable gluten free 'flour' tortillas
• avocado (sliced )
• limes
• 1 batch pico de gallo salsa

Preparación

1. 1

   Mix shrimp with the following 7 ingredients in a bowl. Season to taste with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.

2. 2

   Heat up a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side. Mix cornstarch with water (i.e. a cornstarch slurry) and mix it up with the shrimp. Toss them about, as needed, until thick and creamy.

3. 3

   Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.