Keto Shrimp Tacos with Jicama Tortillas

Ingredients

• 1 lb Shrimp
• 8 count Jicama Tortillas
• 2 tbsp Olive Oil
• 1 tbsp Chili Powder
• 1 tsp Cumin
• 2 cloves Garlic
• 2 tbsp Lime Juice
• 1 medium Avocado
• 0.25 cup Cilantro
• 1 cup Red Cabbage
• 0.5 tsp Salt
• 0.25 tsp Pepper

Instructions

1. 1Mince the 2 cloves of garlic.
2. 2Peel and devein the 1 lb of shrimp. Use a paper towel to pat the 1 lb of shrimp completely dry.
3. 3In a medium bowl, combine the dried 1 lb of shrimp with 2 tablespoons of olive oil, 1 tablespoon of chili powder, 1 teaspoon of cumin, the minced 2 cloves of garlic, 2 tablespoons of lime juice, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Toss until the 1 lb of shrimp are evenly coated.
4. 4Heat a 10-inch skillet over medium-high heat to 400°F (200°C). Once the skillet is hot, add the seasoned 1 lb of shrimp in a single layer and cook for 2 to 3 minutes per side. The shrimp are done when they turn pink and opaque, and reach an internal temperature of 145°F (63°C).
5. 5While the shrimp cook, prepare the toppings: Halve the 1 medium avocado, remove its pit, and scoop the flesh into a small bowl. Mash the 1 medium avocado with a fork until it is mostly smooth. Finely chop the 0.25 cup of cilantro, and shred the 1 cup of red cabbage.
6. 6Warm the 8 jicama tortillas one at a time in a dry 10-inch skillet over medium heat for 30 seconds to 1 minute per side, until they are pliable. Be careful not to overcook them, as they can become brittle.
7. 7Assemble the tacos: Place the cooked 1 lb of shrimp into the warmed 8 jicama tortillas. Top each taco with a spoonful of the mashed 1 medium avocado, a sprinkle of the chopped 0.25 cup of cilantro, and a portion of the shredded 1 cup of red cabbage.
8. 8Serve immediately.

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