In a large mixing bowl, add the cassava flour. Add the salt and the oil. Then add slowly the hot water in 2-3 portions and continue stirring with a spoon. When all the water is added, add 1-2 more tsp of oil and then knead with your hands to form a smooth dough.
Roll dough into tortillas and cook on a frying pan cooking about 2 mins on each side. You should get about 8 tortillas. Keep the tortillas aside (Leave them uncovered so they don't get soggy)
For the avocado cilantro mayo:
Add all the ingredients listed under Avocado cilantro mayo in a food processor/ blender and blend until creamy and smooth. Transfer to a bowl/container. keep aside.
For the shrimp:
Mix all the marinade ingredients together and blend in a food processor. Add this marinade to the cleaned shrimp. Marinate for 5-15 mins.
Heat a frying pan adding the coconut oil. When hot, lower heat to medium and add the shrimp (you may need to do in batches depending upon the size of your pan). Cook for 2 mins on one side. Then flip each shrimp to the other side and cover and cook for 1 more min. Transfer the shrimp to a dish/bowl and keep covered till assembling of tacos.
For making tacos:
Make tacos by placing 3-4 shrimp on a tortilla, adding the shredded lettuce, onions and the avocado cilantro mayo. Garnish with avocado slices, lemon slices and cilantro!
Notes
For A strict AIP version, eliminate green chillies entirely from this recipe.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/09/shrimp-tacos-avocado-cilantro-lime-mayo-paleo-gluten-free.html