Cheese Shell Keto Shrimp Tacos with Cilantro Lime Sauce
Itssss Yummilicious 😋
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):
Preheat oven to 400°F, to make the taco shells.
Line a baking sheet with parchment paper.
On the prepared baking sheet, place 1/3 cup piles of cheese 2 inches apart.
For 5-10 minutes, bake in preheated oven or until the cheese turns lightly brown and melts.
For 2-3 minutes, let the cheese cool then lift it up using the spatula and place it over the handle of a tong.
Add all the ingredients to a blender to make the sauce and blend until it gets smooth.
Refrigerate unit ready to use.
Pat the shrimp dry( by paper towels).
To taste, add the black pepper, garlic powder, cumin, onion powder, chili powder, cayenne pepper, olive oil and salt and shrimp and toss to combine.
Take a baking pan(large) and Transfer the shrimp and arrange in an even layer.
At 400°F, bake in preheated oven for 8-10 minutes.
Take it out from the oven.
With the cabbage, toss some of the (not all)sauce.
With the shrimps and cabbage, fill the taco shells.
Drizzle with sauce, (if using)top with sliced jalapeno and serve.
Serving Size: 1