Description
Quick and easy keto shrimp taco lettuce wraps featuring a creamy avocado cilantro dressing, ready in less than 20 minutes.
Ingredients
Scale
- 12 ounces large to jumbo shrimp (peeled, deveined, and tail removed)
- 3 tablespoons taco seasoning mix
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 cups thinly sliced napa cabbage + 4 large leaves for serving
- ¼ cup crumbled queso fresco cheese
- Diced tomato, green onion, and cilantro (optional)
- 1 ripe avocado
- ½ cup heavy cream or unsweetened almond milk
- 2 tablespoons olive oil (for dressing)
- ½ cup cilantro
- 2 tablespoons diced onion
- 1 minced garlic clove
- 2 tablespoons lime juice
- ½ diced jalapeno pepper (seeds removed)
- ½ tsp kosher salt
Instructions
- Step: Prep and assemble all of your ingredients.
- Step: Blend avocado, cream, olive oil, cilantro, onion, garlic, lime juice, jalapeno pepper, and salt until smooth; adjust salt and consistency as needed.
- Step: Saute shrimp in olive oil over medium-high heat for 2 minutes, then stir in taco seasoning and water until shrimp turn pink and liquid is absorbed.
- Step: Assemble tacos by layering sliced cabbage, shrimp, and cheese on large cabbage leaves, add optional toppings, and drizzle with dressing.
Notes
You can substitute napa cabbage with any large-leaf lettuce. For a dairy-free version, use unsweetened almond milk and omit the cheese.
- Prep Time: 14 minutes
- Cook Time: 6 minutes
- Category: Seafood
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 374 kcal
- Sugar: 1.2 g
- Sodium: 375 mg
- Fat: 30.6 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20.6 g
- Trans Fat: 0 g
- Carbohydrates: 8.2 g
- Fiber: 4.1 g
- Protein: 20.8 g
- Cholesterol: 159 mg
Keywords: keto shrimp tacos, low carb, Mexican, seafood, avocado cilantro dressing