Baked Shrimp Tacos
Spice Mix
  • 3 tablespoons dark brown sugar, firmly packed
  • 2 tablespoons Baking Free gluten-free All Purpose Flour
  • 2 heaped tablespoons plain, gluten-free breadcrumbs (I freeze crusts and ends of my homemade bread to have for this purpose--crumble while still frozen)
  • ⅓ cup white sugar (my family decided it was too sweet with this much, eliminate it or use less)
  • ½ teaspoon ground allspice
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground red pepper (I used less--a healthy pinch)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • ¼ cup butter, melted
  • 16oz package uncooked thawed large shrimp (make sure shrimp are shelled and cleaned)
  • ½ cup sour cream
  • 1 tablespoon lime juice
  • ½ teaspoon chili powder
  • 16 6-inch corn tortillas, warmed
  • 2 cups coleslaw mix (shredded cabbage)
  1. Heat oven to 500 degrees F. Line a baking sheet with foil. Set aside.
  2. Combine spice mixture ingredients in a small bowl. Dip shrimp in butter and then in spice mix. Place on baking sheet. Bake for 5-6 minutes or until shrimp are pink and the coating is bubbly.
  3. Mix together the sauce ingredients in a small bowl. Set aside
  4. To assemble, warm corn tortillas. Place 3-5 shrimp in corn tortillas, top with a generous amount of cabbage and drizzle with sauce. Serve immediately.
Recipe by Baking Free at