Cheese Shell Keto Shrimp Tacos

Cheese Shell Keto Shrimp Tacos with Cilantro Lime Sauce are what I make when I want to satisfy my most intense taco cravings! You’ll daydream about the cilantro lime sauce and crunchy handmade cheese hardshells until you make them again. To die for, I tell ya.

Ingredients

The shrimp:

• 1 pound shrimp(peeled and deveined)
• ONE tbsp. olive oil
• 1/4 teaspoon cayenne
• TWO tsp. chilli powder
• TWO tsp. cumin
• 1/2 teaspoon garlic powder
• Black pepper, salt, and two cups of shredded green cabbage
• 1/2 tsp of onion powder

Lime-cilantro sauce

• 1/4 cup water, 1/4 cup oil
• Chopped green onions, half a cup
• Chopped fresh cilantro, half a cup
• two limes’ juice and two garlic cloves
• 1-half cup sour cream
• salt as desired

In order to serve (optional):

• jalapeo slices

Instructions

1. In order to prepare the taco shells, preheat the oven to 400°F.
2. Line parchment paper on baking pan.
3. Place two-inch-diameter stacks of cheese, each containing 1/3 cup, on the prepared baking sheet.
4. Bake the cheese in oven(preheated) for FIVE to TEN minutes.
5. The cheese should be allowed to cool for two to three minutes before being lifted with a spatula and set over a tongs handle.
6. Blend the sauce components in a blender.
7. The refrigerator is ready for use.
8. Shake off the shrimp ( by paper towels).
9. Toss the shrimp with the salt, olive oil, black pepper, cumin, onion powder, chilli powder, and cayenne pepper to taste.
10. In a big baking pan, add the shrimp, and spread them out evenly.
11. For EIGHT to TEN minutes, bake in oven(preheated)(400°F) .
12. Take out.
13. Toss some (but not all) of the sauce with the cabbage.
14. Fill the taco shells with the cabbage and shrimp.
15. Serve with a sauce drizzle and, if desired, jalapeño slices on top.

Nutrition

Size of Serving: 1
448 calories
6.2g of carbohydrates, 33.3g of fat
glucose: 2.2g
34g of protein
2g of fibre