Taco Tuesday (on a Sunday) with Mango Shrimp Ceviche Tacos

Taco3
Hey everyone, ‘It’s Me Megs’ here. I am an instructor at Pilates Platinum and I am popping in to share my latest recipe that tastes almost too good to be true.
I’m constantly in the car driving between studios and nutrition clients, and over the past few months, it’s gotten to the point where I feel like I’m never home for more than a few minutes at a time. So, I’m all about healthy, yummy meals that I can throw together in a few minutes and make enough of to have extras for the next day, and these check all the boxes. Added bonus: If I can manage to ignore the sound of the rain for a few minutes, these make me feel like I’m on vacation somewhere sunny :)  
Mango Shrimp Ceviche Tacos
  • 2 C cooked shrimp, tails removed and chopped
  • 1 mango, cubed
  • 1/4 c cilantro, chopped
  • 1/4 red onion, chopped into tiny pieces
  • Juice of one lime
  • Juice of 1/2 lemon
  • 1 cucumber, seeded skinned and chopped
  • 1 large avocado, peeled and cubed
  • 1 serrano chili, seeded and chopped into small pieces
  • 1-2 cloves garlic. minced
  • salt and pepper, to taste
  • 8 Organic corn tortillas (pictured) or
  • Grain-Free Flatbread (recipe below) or
  • Collard green wraps, stem removed and lightly steamed

Ingredients

Instructions:
  1. Combine all ingredients in a big bowl, cover, put it in the fridge to let the flavors marinate for 30 minutes or so. Spoon into corn tortillas/flatbread/collard green wraps and serve with your favorite Mexican sides (and maybe a skinny marg or two, why not?!)
I love making this flatbread as a wrap for these – I eat some grains and organic corn but many of my clients do not (this is LA after all), and a friend of mine came up with this alternative to traditional wraps and tortillas. It’s strong enough to be picked up and it’s got a great texture – I actually prefer it to most store bought wraps and tortillas. 
Bowl3
 
Chewy Grain-Free Flatbread Wraps
 
  • 2 medium eggs, waisted
  • 1 c canned full fat coconut milk
  • 1 tbsp olive oil 
  • 1/4 cup coconut flour 
  • 3/4 c tapioca flour 
  • 1/4 tsp sea salt 
Instructions:
  1. In a bowl, combine all wet ingredients from above including olive oil.
  2. In a separate larger bowl, combine all dry ingredients.
  3. Slowly pour wet ingredients into dry ingredients and mix until evenly combined. You can also use a food processor to combine on the whisk setting. Batter will thicken a little after it sets a few minutes. Should be the consistency of pancakes.
  4. Season a pan with oil and slowly heat over a burner set to medium – low. Slowly pour 1/3 cup of batter into the pan, forming a circle.
  5. Cook 2-3 minutes or until batter begins to bubble. Flip flat bread and evenly bake on the second side.
  6. Place flat bread on a plate to cool and continue process with remaining batter. If you would like your flat breads cooked to a crispier texture, you can place in the over at 375 degrees for an additional 10 minutes.

Taco1

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