Low Carb Chipotle Shrimp Tacos Recipes

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LOW CARB CHIPOTLE SHRIMP TACOS



Low Carb Chipotle Shrimp Tacos image

This twenty minute low carb and keto spicy shrimp tacos with creamy avocado, cilantro, and lime slaw will be your favorite weeknight dinner.

Provided by Kristen McCaffrey

Categories     Dinner

Time 35m

Yield 4

Number Of Ingredients 15

1.33 lbs. shrimp
1 tsp. ancho chili powder (chipotle chili powder)
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. oregano
1/4 tsp coriander
2 tsp. olive oil
2 cups coleslaw mix
1 avocado
1/4 cup cilantro, chopped
2 green onions, chopped
3 tbsp. lime juice (or more)
1/2 tsp. cumin
Salt and pepper
8 low carb tortillas

Steps:

  • Toss with shrimp with the chili powder, salt, paprika, oregano, and coriander.
  • Toss together the coleslaw, cilantro, and green onions. Season with salt, pepper, and cumin, Add lime juice and gently massage with your hands to soften the cabbage. Add avocado. Season with salt and pepper.
  • Heat the olive oil over medium high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. You can also grill the shrimp for 1-2 minutes per side.
  • Heat the tortillas on the grill or stove top. Stuff with shrimp and cilantro avocado slaw.

Nutrition Facts : ServingSize 2 tacos, Calories 363 cal, Carbohydrate 47 g, Fat 16 g, Protein 48 g, Fiber 30 g, SaturatedFat 2 g, Cholesterol 243 mg, Sodium 1415 mg, Sugar 6 g

CHIPOTLE SHRIMP TACOS



Chipotle Shrimp Tacos image

Make and share this Chipotle Shrimp Tacos recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon dried chipotle powder
1 1/4 teaspoons mild chili powder
1 teaspoon sugar
1 teaspoon kosher salt (to taste)
1/2 teaspoon ground cumin
1 1/2 lbs large raw shrimp, peeled and deveined (about 32 each)
1 tablespoon olive oil
8 (6 inch) white corn tortillas
2 cups shredded iceberg lettuce
2 Hass avocadoes, peeled and cut into 16 slices
3/4 cup salsa verde
lime wedge (optional)

Steps:

  • Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
  • Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
  • Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices and 1 1/2 tablespoons salsa verde. Serve with wedges of lime, if desired.

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