Low-Carb Shrimp and Avocado Tacos

subheading: SHRIMP AND MARINADE INGREDIENTS:

1 lb. frozen shrimp, thawed in the fridge overnight and drained well (I used 31 to 40 size shrimp but larger shrimp would work.)

2 T lime juice (I used my fresh-frozen lime juice, see note.)

1 T olive oil

¼ tsp. Ancho chile powder (or use any chile powder you have on hand; use more or less chile powder to taste.)

¼ tsp. ground cumin (or slightly more if you really like cumin

1 tsp. Green Tabasco Sauce

subheading: TACO INGREDIENTS:

2 ripe avocados, peeled and cut into pieces about ½ to ¾ inch across

2 T lime juice (I used my fresh-frozen lime juice, see note)

2 tsp. olive oil (plus a little more to cook the shrimp)

¼ cup finely diced red onion

½ cup chopped cilantro (more or less to taste)

salt and fresh-ground black pepper to taste

8 low-carb tortillas (We used Mission Carb Balance Whole Wheat Tortillas, Fajita Size with 3 net carbs per tortilla, see note. This would be delicious served in lettuce wraps for an option that’s Keto and gluten-free.)

Lime pieces, to squeeze on at the table (optional but recommended)

Directions at kalynskitchen.com

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