Cajun Shrimp Tacos (Low-Carb)

Prep Time:   30 Minutes

Cook Time:  10 Minutes

Servings:     4 VERY HUNGRY teens and husband or 6-8 average people

Ingredients:

Cajun Shrimp (ingredients and recipe below)

Cabbage slaw (ingredients and recipe below)

Avocado salsa (ingredients and recipe below)

Cilantro sour cream (ingredients and recipe below)

Finely chopped green onion

Crumbled Queso fresco 

Egg thins or preferred low-carb tortilla substitue

For the Shrimp:

• Cajun seasoning 
• Tbsp: paprika 
• 1//2 tbsp salt
• 1/2 pepper (black or mix of black and white)
• 3/4 tbsp garlic powder
• 1/3 tbsp onion powder
• 1/4 tbsp dried oregano
• Dash of thyme
• 1/4 tbsp cayenne (more or less depending for spice preferences)
• Cooking spray (olive oil or avocado oil)
• 1 LB Shrimp. I used small, pre-peeled, frozen shrimp- thawed

Instructions:

1. Mix Cajun seasoning ingredients together in a small bowl
2. Place 8-10 shrimp on each skewer
3. Spray both sides of shrimp with cooking spray
4. Sprinkled both sides with homemade Cajun seasoning
5. Placed on high heat grill 4-5 minutes each side

For the Cilantro sour cream:

• 1 cup sour cream
• 1 cup Plain Greek Yogurt 
• A bunch of Fresh or dried cilantro 
• Salt, to taste
• Pepper, to taste
• 1 tsp Paprika 
• 1 tsp Garlic powder 
• 1-4 tbsp water
• Juice of a small lime or half a large lime

Instructions:

1. Mix all ingredients together until well combined
2. Chill for later

For the Cabbage slaw:

• 1 bag of shredded green and purple cabbage (I used pre-shredded from Trader Joe’s)
• 3/4 the cilantro sour cream mix (save the other 1/4 for topping)

Instructions:

1. Mix the sour cream mix with the cabbage
2. Chill for later 

For the Avocado salsa:

• 2 avocados, diced
• 1 tomatoes, de-seeded and diced
• 1 jalapeño, de-seeded and diced
• 1/4 Onion (optional)
• Juice of 1/2 a lime
• Salt, pepper, garlic powder to taste

Instructions:

1. Mix all ingredients together
2. Chill for later

To Assemble: 

Fill tortilla of choice with:

Cabbage mixture, shrimp, avocado salsa, sour cream, crumble a bit of queso fresco on top and garnish with a sprinkle of finely chopped green onion. Enjoy!