Real Mexican Shrimp Tacos 🌮

This is my mother's recipe for shrimp tacos, a killer take on this Mexican sea side specialty! Whip them up, and be sure to have them with our gluten free 'flour' tortillas.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Mix 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. 2Heat 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. 3Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.