Truly Low-Carb Shrimp Tacos
Serving shrimp taco filling in a cheese crisp means I can make it gluten-free and induction friendly, but if you prefer fewer calories and can tolerate more carbs, or grains, you could always use some sort of wrap or a real taco shell instead. This was dinner on Monday – it took just 30 minutes to prepare and cook, and it was DELICIOUS. Not just because hubby and I went to the grocery store together on our motorcycles to buy the shrimp, either… but that very well may have improved my mood and creativity and thus the final results.
Serves 2 decadently. No more than 30 minutes prep/cook time, total
- 1 fresh lime – juice and zest – about 2- 3 Tb. juice, and scant 1 Tb. zest
- 3 Tb. sour cream
- equivalent of 1/2 tsp. sugar (I used 3 drops fiberfit)
- salt and black pepper
- 1-1/2 cups Napa cabbage, shredded
- 1/3 cup chopped onion
- 1/4 cup coarsely chopped (mostly just well-bruised) fresh cilantro leaf
- 1 jalapeño pepper, seeded and minced
- 1/2 pound pre-cooked shrimp
- 1-1/2 cups cheddar cheese, divided
In a medium bowl, whisk the lime juice and zest with the sour cream, sweetener, and 1/2 teaspoon salt plus 1/4 – 1 teaspoon black pepper, depending on your taste.
Add the cabbage, onion, cilantro, and jalapeño, and toss to combine. Chop the shrimp roughly and toss in a hot skillet just until warm. Add to the slaw mixture and stir. Let sit for 5 minutes.
Prepare two individual cheese crisps, form into taco shapes, and divide the shrimp mixture between the two crisps, or simply roll them into soft taco shapes for less mess while eating.
PER SERVING – 7.2 net carbs with 573 calories: 38g total fat (23.6g saturated, 10.6g monosaturated); 9.6g carbohydrates (2.4g fiber; 3.1g sugar); 48.8g protein
In case you’d like to prepare this with a different sort of wrap: FILLING ONLY, per serving: 5.8g net carbs with 173 calories: 5.1g fat; 7.7g carbohydrates (1.9g fiber; 2.4g sugar); 24.2g protein