By emensah m
In a bowl, combine shrimp, olive oil, garlic powder, paprika, cumin, salt, and black pepper. Toss to coat the shrimp evenly with the spices.
Heat a non-stick skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and cooked through. Remove from the skillet and set aside.
In the same skillet, quickly warm the low-carb tortillas for about 30 seconds on each side until they are pliable.
Mash the avocado in a small bowl and mix in the lime juice to create a creamy avocado spread.
To assemble the tacos, spread a layer of avocado mix onto each tortilla, then top with shredded cabbage and cooked shrimp.
Serve the tacos immediately while warm, garnished with additional lime wedges if desired.
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This Keto Seafood Mexican recipe is ready in 25 minutes and features shrimp, avocado, cabbage, shredded and other delicious ingredients. Contains 350 calories total.
In a bowl, combine shrimp, olive oil, garlic powder, paprika, cumin, salt, and black pepper. Toss to coat the shrimp evenly with the spices.
Heat a non-stick skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and cooked through. Remove from the skillet and set aside.
In the same skillet, quickly warm the low-carb tortillas for about 30 seconds on each side until they are pliable.
Mash the avocado in a small bowl and mix in the lime juice to create a creamy avocado spread.
To assemble the tacos, spread a layer of avocado mix onto each tortilla, then top with shredded cabbage and cooked shrimp.
Serve the tacos immediately while warm, garnished with additional lime wedges if desired.
Calories per Serving: 350
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