Keto Shrimp Tacos with Jicama Wraps

Ingredients

• about 450 g Large Shrimp
• 12 wraps Jicama Wraps
• 2 medium Avocado
• 2 medium Lime
• 1 cup Red Cabbage
• 1/4 cup Cilantro
• 1 tsp Chili Powder
• 1 tsp Garlic Powder
• 1 tbsp Avocado Oil
• 1/2 cup Dairy-Free Crema

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

Instructions

1. 1Combine the about 450 g Large Shrimp with the 1 tsp Chili Powder and the 1 tsp Garlic Powder in a medium bowl. Toss the shrimp until each piece is evenly coated with the spices.
2. 2Heat the 1 tbsp Avocado Oil in a 30.48 cm skillet over medium-high heat, aiming for approximately 204.4°C (200°C). Add the seasoned about 450 g Large Shrimp to the hot skillet and cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque, reaching an internal temperature of 63°C. Remove the cooked shrimp from the skillet and place them on a plate to rest.
3. 3Rinse the 12 Jicama Wraps under cold running water, then gently pat them dry with a clean cloth or paper towel. Halve the 2 medium Avocados, carefully remove their pits, and then slice the avocado flesh thinly. Cut the 2 medium Limes in half.
4. 4To assemble each taco, lay one of the 12 Jicama Wraps flat. Place a portion of the cooked about 450 g Large Shrimp, approximately 1/4 cup of the 1 cup Red Cabbage, a few slices of the prepared 2 medium Avocado, and a sprinkle of the 1/4 cup Cilantro onto the center of the wrap.
5. 5Drizzle approximately 1 tablespoon of the 1/2 cup Dairy-Free Crema over the filling in each assembled taco. Squeeze a small amount of juice from one of the cut 2 medium Lime halves over the crema. Repeat this assembly process for the remaining 11 Jicama Wraps and ingredients to create a total of 12 tacos, then serve immediately.

Substitutions

Related Guides