Keto Shrimp Taco
Elevate your taco night with these flavorful Keto Shrimp Tacos—a low-carb twist on a classic favorite! Succulent shrimp are tossed in a smoky blend of chili powder, cumin, garlic powder, and paprika, then pan-seared to perfection. A splash of fresh lime juice adds a zesty kick, while creamy avocado, crisp red onion, and vibrant cilantro create a mouthwatering homemade guacamole topping. Instead of traditional tortillas, these tacos are nestled in crunchy cabbage leaves for a refreshing, keto-friendly alternative. With just 15 minutes of prep and 10 minutes of cooking, this quick and healthy recipe is perfect for busy weeknights or casual gatherings. Serve these light yet satisfying tacos with a dollop of sour cream and a sprinkle of cilantro for a guilt-free meal packed with bold flavors!
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Recipe Information
Ingredients
- 1 pound Shrimp
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 unit Lime
- 8 leaves Cabbage leaves
- 1 unit Avocado
- 0.25 unit Red onion
- 0.25 cup Cilantro
- 0.25 cup Sour cream
Instructions
Peel and devein the shrimp, if not already cleaned. Rinse under cool water and pat dry with paper towels.
In a medium bowl, combine olive oil, chili powder, garlic powder, cumin, paprika, salt, and black pepper. Mix well.
Add the shrimp to the bowl and toss until they are evenly coated with the spice mixture.
Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer and cook for about 2-3 minutes on each side, or until the shrimp are pink and fully cooked. Remove from heat.
Cut the lime in half and squeeze its juice over the cooked shrimp for added flavor.
Prepare the avocado by cutting it in half and removing the pit. Scoop the flesh into a bowl and mash it lightly with a fork. Dice the red onion and roughly chop the cilantro, then add both to the mashed avocado. Mix well.
To assemble the tacos, take a cabbage leaf and fill it with a portion of the cooked shrimp. Top with a dollop of the avocado mixture and a small spoonful of sour cream.
Garnish with additional cilantro if desired and serve immediately.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 2989 mg | 130% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 30.5 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 756 mg | 58% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2891 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
