Shrimp Tacos

Enjoy these low carb, full of flavor shrimp tacos. Makes about 7 servings. One serving size is 2 taco shells, 2 TBS of jalapeno ranch, and 4.5 oz of shrimp. I serve with shredded ice berg lettuce for a little crunch. Calories per serving: 360; Carbs per serving: 12g; Fat per serving: 19g; Protein per serving: 35g

Jalapeno Ranch

Prep Time20 mins
Course: Salad, Sauce
Cuisine: Mexican
Servings: 12 servings
Calories: 52kcal

Equipment

  • Food chopper or processor

Ingredients

  • 1/4 cup whole milk
  • 1/2 TBS distilled vinegar
  • 1/4 cup sour cream
  • 1/4 cup Mayo I use soy free like chosen foods avocado oil
  • 1 TBS spicy brown mustard
  • 1/2 tsp dried parsley
  • 1/2 tsp dried chives
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Dash dried dill
  • 1/4 whole jalapeno or more if desired
  • 1/4 small sweet onion
  • 1/2 cup fresh cilantro
  • 12 cherry tomatoes
  • 1 tsp fresh lime juice
  • salt and pepper to taste

Instructions

  • Place whole milk in medium sized bowl, stir in vinegar, let sit for 5 minutes. Whisk in sour cream, mayo, and spicy brown mustard. Place all seasonings (parsley, chives, garlic powder, onion powder, dill) in a spice mortar and grind until powdery. Stir mortared seasonings into milk, sour cream, mayo mixture.
  • Chop jalapeno, onion, cilantro, cherry tomatoes, and lime juice in a food chopper or processor until well blended. Add to above ingredients, stirring well.

Notes

This makes 12- 2 TBS servings or 1.5 cups. Calories per serving: 52; Carbs per serving: 2g; Fat per serving: 5g; Protein per serving: 1g

Low-carb Tortilla Shells

Prep Time10 mins
Cook Time30 mins
Servings: 14 shells
Calories: 86kcal

Equipment

  • Griddle
  • Mixing bowl
  • Whisk

Ingredients

  • 2 TBS olive oil
  • 1 cup water
  • 1 cup liquid egg whites
  • 2 eggs
  • 3/4 cup almond flour finely ground
  • 1/3 cup arrowroot powder
  • 1/4 cup tapioca flour
  • 1 TBS coconut flour

Instructions

  • Heat griddle to 350 degrees.

Shell batter

  • Whisk the olive oil, water, eggs, and egg whites in a medium bowl.
  • In another medium bowl whisk the almond flour, arrowroot powder, tapioca starch, and coconut flour. Be sure to whisk out any lumps.
  • Add wet ingredients to dry ingredients, whisking until well combined.

Cooking Shells

  • Using the metal ladle, scoop the batter about 1/2-3/4 full, pour on the griddle, and swirl the batter in a circular motion with the back of the ladle. Be sure to do this gently and slowly to thin the batter into the shape of your shell. Let the shell cook until the edges are lifting off the griddle, then flip cooking the other side for about 2 minutes.

*To make these into crepes

  • Add 1-2 tsp of Stevia to the batter before cooking.
  • Serve with whipped cream made with stevia and berries.

Notes

Makes about 14 shells. One serving is 1 shell. Calories per serving: 86; Fat per serving: 6g; Carbs per serving: 5g; Protein per serving: 4g.

Shrimp Taco Meat

Prep Time5 mins
Cook Time6 mins
Course: Main Course
Servings: 7 4.5 oz servings
Calories: 136kcal

Equipment

  • Grill
  • Metal meat skewers

Ingredients

  • 2 lbs Large/jumbo shrimp peeled and deveined raw shrimp
  • 2 TBS lemon fresh lemon
  • 1 TBS olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp pepper

Instructions

  • Toss all ingredients together in a medium glass bowl.
  • Can be marinated for up to an hour covered in the fridge.
  • Preheat grill to 400 degrees. While grill is heating place shrimp on metal skewers. Grill each side for 2-3 minutes or until outside of shrimp is pink.

Notes

This makes 7- 4.5 oz servings. Calories per serving: 136; Carbs per serving: 1g; Fat per serving: 3g; Protein per serving: 26g

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Tessa Ludwig

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