Easy Shrimp Tacos Recipe with Low-carb Street Taco Shells...
Ingredients:
Shrimp:
- 1 pound shrimp (no shells and deveined, thawed)
- 1 can of Rotel with green chilies, do not drain
- Seasonings: chili powder, cumin, garlic powder, salt & pepper
Slaw:
- ½ of a package of slaw with carrots
- 3 scallions, sliced thinly on the bias (can substitute ½ of a medium onion)
- ¼ cup olive oil
- 3 tablespoons lime juice (add more if you like)
- 1 tsp of Truvia or stevia
Shells:
· Mission Street Tacos Carb Balance Whole Wheat
Tacos (These are 70 calories and 3 net carbs for a serving size which is two of
these little tacos.
Optional
toppings:
- Avocado slices
- Jalapenos slices or jalapeno sauce
- Shredded Cheddar
- Cilantro
- Serve with a lime wedge
Instructions:
- Preheat oven to 425
- Pat the shrimp dry with paper towels so there’s little moisture.
- Put shrimp in a glass dish with the can of Rotel. Sprinkle seasonings on top. Bake covered for 20 min.
- Combine the Slaw and onion in a medium bowl.
- In a small bowl, combine the lime juice, Truvia and olive oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. Taste the cabbage for seasoning and tartness. Adjust, if needed.
- Wrap the tortillas in foil and warm them on the top rack of the oven if you would like for a few minutes.
- Remove the shrimp and tortillas from the oven. Using a slotted spoon, spoon shrimp into the taco shell. Top with cabbage slaw and other toppings. Serve.
