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
- In order to prepare the taco shells, preheat the oven to 400°F.
- Line parchment paper on baking pan.
- Place two-inch-diameter stacks of cheese, each containing 1/3 cup, on the prepared baking sheet.
- Bake the cheese in oven(preheated) for FIVE to TEN minutes.
- The cheese should be allowed to cool for two to three minutes before being lifted with a spatula and set over a tongs handle.
- Blend the sauce components in a blender.
- The refrigerator is ready for use.
- Shake off the shrimp ( by paper towels).
- Toss the shrimp with the salt, olive oil, black pepper, cumin, onion powder, chilli powder, and cayenne pepper to taste.
- In a big baking pan, add the shrimp, and spread them out evenly.
- For EIGHT to TEN minutes, bake in oven(preheated)(400°F) .
- Take out.
- Toss some (but not all) of the sauce with the cabbage.
- Fill the taco shells with the cabbage and shrimp.
- Serve with a sauce drizzle and, if desired, jalapeño slices on top.
Notes
Nutrition
Size of Serving: 1448 calories
6.2g of carbohydrates, 33.3g of fat
glucose: 2.2g
34g of protein
2g of fibre