Paleo Greek Style Tacos
We love our taco nights and these greek style tacos are a fun way to mix things up! The recipe I share below is for shrimp tacos, however your could easily swap them out for your favorite meat or even grilled veggies! When I made these I also made some with chicken because my kids are not big fans of shrimp.
There are a few recipes to follow to make this meal come together, but the hummus, tzatziki and greek style salsa can all be made ahead of time and stored in the fridge until ready to serve. To make this meal Paleo compliant you would need to follow the recipe I link below for cauliflower hummus and omit the feta cheese.
A wonderful grain-free and Paleo tortilla option are the Siete Cassava Flour Tortillas. They have several different options, but these are our favorite. Make sure to follow the directions on the packaging for heating the tortillas before serving. This will make them pliable so they don’t fall apart when eating.
2 cups romaine lettuce, chopped
1/2 cup feta cheese, crumbled (optional)
2 lbs shrimp , peeled and deveined
4 garlic cloves, mined
2 tablespoons of olive oil
1/2 lemon juiced
1 tablespoon parsley, chopped
salt and pepper
Follow recipes below for greek style salsa, hummus, and tzatziki
For the shrimp marinade combine the garlic, olive oil, lemon juice, parsley, and salt and pepper. Rub onto the shrimp.
Prepare greek salsa, tzatziki, and hummus following the recipes listed below.
Preheat grill to medium heat. Place shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil the grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Heat the tortillas according to the directions on the packaging.
Assemble your tacos by spreading the hummus onto the tortillas, then top with the grilled shrimp, salsa, tzatziki, romaine lettuce, and feta cheese. Enjoy!
GREEK AVOCADO SALSA RECIPE
2 tomatoes, diced
1/2 cup red onion, diced
1/3 cup cucumber, diced
1/4 cup kalamata olives, diced
1 avocado, diced
2 tablespoons cilantro, diced
1 tablespoon lemon or lime juice
1 tablespoon extra virgin olive oil
Place all of the ingredients in a medium size bowl and toss to combine. Refrigerate until ready to use.