Keto Shrimp Tacos with Jicama Wraps

Ingredients

• 1 lb 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

Instructions

1. 1Combine the 1 lb 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 12-inch skillet over medium-high heat, aiming for approximately 400°F (200°C). Add the seasoned 1 lb 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 145°F (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 1 lb 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

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