This post is written in partnership with Lavva, who make plant based superfoods. All opinions are my own. I only work with and recommend companies whose products I love, and I’m so excited to share this new recipe with you!

Healthy Cinco De Mayo Recipe

Want a healthy taco recipe to help celebrate Cinco De Mayo? I’ve got you! Taco’s can be a great healthy dinner option if you focus on clean ingredients and include healthy proteins, an abundance of antioxidant rich fresh produce and add in some sneaky superfoods such as our Probiotic Sour Cream made with Lavva yoghurt! 

And what does a Londoner, who now lives on the East Coast know about Mexican food? Well, quite a lot actually! I used to live in Tulum, Mexico, and ran Amanasala’s Bikini Bootcamp, and that’s when I both fell in love with the light, bright flavors of Mexican cuisine and learnt to make them healthy, low carb and delicious for our retreat guests. 

How To Make Tacos Healthy 

It is possible to make healthy Cinco de Mayo recipes, and in this Mexican inspired dish I’ve used low carb grain free tacos, protein packed wild caught shrimp, a sweet and spicy pineapple salsa that is full of vitamins, minerals and antioxidants and I’ve created a dairy free version of sour cream that in my opinion tastes better than the original (and is so much better for you). 

Probiotic Sour Cream

Neither Tim or I eat dairy products, but we both love sour cream on our tacos, tortillas and enchiladas. Lavva Original Yoghurt is perfect for this recipe as it is thick and creamy and the texture is perfect for sour cream. I also love that it is sugar free, does not contain any artificial gums or fillers, is packed with nourishing healthy fats and each cup contains 50 billion probiotics that are beneficial for gut health and digestion. 

How To Make Shrimp Tacos with Pineapple Salsa and Probiotic Sour Cream 

(makes 2 servings) 

• 12-16oz wild caught shrimp, uncooked
• 2 tablespoons taco seasoning 
• 2 tablespoons avocado oil 
• 1.5 cups pineapple, finely chopped
• 1/2 red bell pepper, finely chopped
• 2 shallots, finely chopped
• ¼ cup fresh cilantro, finely chopped
• Juice of 3 limes (separated into 2 limes + 1 lime)
• ½ teaspoon Himalayan salt (separated into 2 x ¼ teaspoons)
• 1 cup Lavva Original yoghurt 
• 6 grain free taco shells 

Make the taco seasoning by combining the following in a small jar and shaking well:  4 teaspoons chili powder, 2 teaspoons paprika, 2 teaspoons Himalayan salt , 2 teaspoons cumin, 1 teaspoon garlic powder 1 teaspoon onion powder 

Pat the shrimp dry, add to a large bowl with the taco seasoning and combine well, ensuring all the shrimp are covered evenly. 

Make the pineapple salsa by combining the pineapple, red bell pepper, shallots, cilantro, juice of 2 limes and ¼ teaspoon salt in a small bowl, and set to one side. 

Make the probiotic sour cream by combining the yogurt, juice of 1 lime and ¼ teaspoon salt in a small bowl, and set to one side. 

Preheat the oven to 350 degrees. 

Heat the avocado oil in a large skillet to a medium-high temperature, and cook the shrimp for 2-3 minutes on each side, or until totally opaque. 

Whilst the shrimp is cooking, warm the taco shells in the oven for 1-2 minutes. 

Assemble the tacos by adding the shrimp, pineapple salsa and probiotic sour cream. 

Enjoy! 

This recipe is gluten free, dairy free, grain free, sugar free, soy free and is suitable for my Lean & Clean Program, 28 Day Guided Gut Healing Program and my 14 Day Detox Program. It is also compliant with a paleo diet, primal diet, Whole30 diet, low carb diet and pescetarian diet.

If you liked this recipe you will love my Chicken and Cashews in Garlic Ginger Sauce from my Lean & Clean Program – check it out here!