Cheese Shell Keto Shrimp Tacos with Cilantro Lime Sauce

• Prep Time:20 minutes
• Cook Time:20 minutes
• Total Time:40 minutes
• Yield:4

Ingredients

For the shrimp: 

• 1 pound shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• 2 cups shredded green cabbage
• salt, black pepper to taste

For the cilantro lime sauce: 

• ¼ cup oil
• ¼ cup water
• ½ cup chopped green onions
• ½ cup chopped fresh cilantro
• 2 cloves garlic
• juice of 2 limes
• ½ cup sour cream
• salt to taste

For serving (optional): 

• sliced jalapeno

Instructions

1. To make the taco shells, preheat oven to 400°F.
2. Line a baking sheet with silicone mat or parchment paper.
3. Place 1/3 cup piles of cheese 2 inches apart on the prepared baking sheet.
4. Bake in preheated oven for 5-10 minutes or until the cheese melts and turns lightly brown.
5. Let the cheese cool for 2-3 minutes then using the spatula lift it up and place it over the handle of a tong or other utensils that is balanced on two cups.
6. To make the sauce, add all the ingredients to a blender and blend until smooth.
7. Refrigerate unit ready to use.
8. Pat the shrimp dry with paper towels.
9. Add the shrimp, chili powder, cumin, onion powder, garlic powder, cayenne pepper, olive oil and salt and black pepper to taste and toss to combine.
10. Transfer the shrimp to a large baking pan, and arrange in an even layer.
11. Bake in preheated oven at 400°F for 8-10 minutes.
12. Remove from the oven.
13. Toss some of the sauce (not all) with the cabbage.
14. Fill the taco shells with the cabbage and shrimps.
15. Drizzle with sauce, top with sliced jalapeno (if using) and serve.

Nutrition

• Serving Size:1
• Calories:448
• Carbohydrates:6.2g
• Fat:33.3g
• Sugar:2.2g
• Protein:34g
• Fiber:2g