Keto Shrimp Tacos with Jicama Tortillas

Ingredients

• about 450 g Shrimp
• 8 small Jicama tortillas
• 1 medium Avocado
• 1 cup Red cabbage
• 1 large Lime
• 1 tsp Chipotle powder
• 1 tbsp Olive oil
• 1/4 cup Cilantro
• 4 tbsp Sour cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g of shrimp with the 1 tbsp of olive oil and the 1 tsp of chipotle powder. Toss until the shrimp are evenly coated.
2. 2Heat a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Add the coated shrimp in a single layer. Cook for 2-3 minutes per side, until the shrimp are pink and opaque, and reach an internal temperature of 63°C. Remove the shrimp from the skillet and set aside.
3. 3Warm the 8 small jicama tortillas. If they are stiff, you can warm them gently in a dry skillet over low heat for about 30 seconds per side, or until pliable. Be careful not to overheat them.
4. 4Prepare the toppings: Halve and pit the 1 medium avocado, then slice it thinly. Thinly shred the 1 cup of red cabbage. Chop the 1/4 cup of cilantro.
5. 5To assemble the tacos, place a warmed jicama tortilla on a flat surface. Layer with the cooked shrimp, sliced avocado, shredded red cabbage, and chopped cilantro.
6. 6Finish each taco with a dollop of the 4 tbsp of sour cream and a squeeze of juice from the 1 large lime.

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