Best Low Calorie Shrimp Tacos

Ingredients

• 8 oz Shrimp (peeled, deveined, medium size)
• 3 pieces Low-Carb Tortillas (6‑inch, preferably almond‑flour or coconut‑flour based)
• 1 medium Avocado (ripe, flesh mashed)
• 1/4 cup Greek Yogurt (plain, full‑fat for creaminess)
• 2 tablespoons Cilantro (finely chopped)
• 2 stalks Green Onion (thinly sliced)
• 1 tablespoon Olive Oil (extra‑virgin)
• 2 tablespoons Lime Juice (freshly squeezed from about 1 lime)
• 1 clove Garlic (minced)
• 1 pinch Salt (to taste)

Instructions

1. Make the Cilantro‑Lime Yogurt Sauce

   In a mixing bowl combine Greek yogurt, chopped cilantro, sliced green onion, minced garlic, olive oil, lime juice, and a pinch of salt. Whisk until smooth and set aside.

   Time: PT5M

2. Season the Shrimp

   Pat the shrimp dry, then sprinkle lightly with salt (and optional pepper). Toss to coat evenly.

   Time: PT2M

3. Cook the Shrimp

   Heat the skillet over medium‑high heat. Add a drizzle of olive oil, then place the shrimp in a single layer. Cook 3 minutes on each side until pink and opaque.

   Time: PT6M

   Temperature: Medium‑high heat

4. Prepare the Mashed Avocado

   While the shrimp rests, scoop the avocado flesh into a small bowl and mash with a fork until creamy. Add a tiny pinch of salt if desired.

   Time: PT2M

5. Assemble the Tacos

   Warm the low‑carb tortillas briefly (10 seconds each) in the same skillet or microwave. Spread a thin layer of mashed avocado on each tortilla, add 2–3 shrimp, drizzle with the cilantro‑lime yogurt sauce, and serve immediately.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

42 g

Carbohydrates

18 g

Fat

18 g

Fiber

8 g