Keto Shrimp Tacos with Jicama Wraps

Ingredients

• about 450 g Shrimp (peeled and deveined)
• 8 wraps Jicama wraps
• 1 medium Avocado
• 2 tablespoons Lime juice
• 1 teaspoon Chili powder
• 0.5 teaspoon Cumin
• 0.25 cup Red onion
• 0.25 cup Cilantro
• 1 tablespoon Olive oil

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

Instructions

1. 1In a medium bowl, combine the about 450 g shrimp, 1 tablespoon olive oil, 1 teaspoon chili powder, 0.5 teaspoon cumin, and 2 tablespoons lime juice. Toss gently to coat the shrimp evenly.
2. 2Heat a 25.4 cm skillet over medium heat (approximately 176.7°C or 175°C).
3. 3Add the seasoned shrimp to the hot skillet in a single layer. Cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque, and reach an internal temperature of 63°C. Remove the shrimp from the skillet and set aside.
4. 4While the shrimp cooks, prepare the toppings. Dice the 1 medium avocado into 1.27 cm cubes. Finely dice the 0.25 cup red onion. Roughly chop the 0.25 cup cilantro.
5. 5Warm the 8 jicama wraps slightly if desired, according to their packaging, to make them more pliable. This is optional but can improve texture.
6. 6Assemble the tacos by placing a portion of the cooked shrimp onto each of the 8 jicama wraps. Top the shrimp with the diced avocado, diced red onion, and chopped cilantro.
7. 7Serve the keto shrimp tacos immediately.

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