Low-Carb Shrimp and Avocado Tacos

Ingredients

• 1 lb. frozen shrimp, thawed in the fridge overnight and drained well
• 2 T lime juice
• 1 T olive oil
• 1/4 tsp. Ancho chile powder
• 1/4 tsp. ground cumin
• 1 tsp. Green Tabasco Sauce
• 2 ripe avocados, peeled and cut into pieces about 1/2 – 3/4 inch across
• 2 T lime juice
• 2 tsp. olive oil
• 1/4 cup finely diced red onion
• 1/2 cup chopped cilantro
• Salt and fresh-ground black pepper to taste
• 8 low-carb tortillas
• Lime pieces, to squeeze on at the table, optional but recommended

Directions

1. Move frozen shrimp to the refrigerator to thaw overnight. Once thawed, drain them thoroughly; if they still feel damp, blot with paper towels. If tails are attached, remove them and throw them away. Slice each shrimp into 3 pieces, using 4 pieces for bigger shrimp.
2. In a bowl, stir lime juice with olive oil, ground Ancho chile powder, or another mild chile powder, ground cumin, and Green Tabasco Sauce until blended. Add shrimp pieces to the bowl and turn them through the marinade. Set aside for 10-20 minutes while you prep the avocado, chop the remaining ingredients, and get ready to warm the tortillas.
3. For the avocado mixture, cut 2 avocados into chunks about 1/2 – 3/4 inches square. Dice the red onion finely, and chop the cilantro.
4. Combine the avocado, red onion, cilantro, lime juice, and 2 tsp. olive oil. Sprinkle with salt and fresh-ground pepper, then toss gently.
5. Before the shrimp goes on the stove, set out the flour tortillas and place a large frying pan on the stove for warming them. A cast-iron pan or griddle works nicely here if you have one.
6. Pour the shrimp and marinade into a colander over the sink. Leave it there for a minute or 2, just long enough that the shrimp will not hit the pan dripping wet.
7. Warm a few teaspoons of olive oil, using the amount your pan needs, in a large non-stick frying pan set over medium-high heat. Add the shrimp and cook for about 2 minutes, or just a touch longer if needed. Stay close, and take them off the heat as soon as they feel firm and show a pale pink color. If they cook too long, the texture turns rubbery.
8. While the shrimp is cooking, begin heating the empty frying pan for the tortillas.
9. When the shrimp is cooked through, fold it into the avocado-cilantro mixture.
10. Warm each taco shell only until hot with a little browning, then bend it into taco form and continue warming briefly so it holds that shape. This takes a minute or 2. Spoon the shrimp-avocado filling into each shell.
11. Serve right away, passing lime pieces and, if you like, extra Green Tabasco Sauce at the table.