Low-Carb Shrimp and Avocado Tacos

Directions

Thaw frozen shrimp overnight in the fridge, then drain well and pat shrimp dry with paper towels if they seem extra wet. Pull the tails off the shrimp if needed and discard. Cut each shrimp into 3 pieces, or maybe 4 for larger shrimp. Whisk together the lime juice, olive oil, ground Ancho chile powder , ground cumin, and Green Tabasco Sauce to make the marinade. Put shrimp pieces in a bowl and toss with the marinade. Let it marinate for 10-20 minutes while you’re chopping the avocado and other ingredients and preparing to heat the tortillas. To make the avocado mixture, chop up two avocados into pieces about 1/2 – 3/4 inches square. Finely chop the red onion and chop the cilantro. Toss the avocado, red onion, chopped cilantro, lime juice, 2 tsp. olive oil, and season with salt and fresh-ground pepper. Before you start to cook the shrimp have the flour tortillas ready with a large frying pan where you will warm the tortillas. Drain the marinating liquid from the shrimp in a colander placed over the sink. Let it drain for a minute or two so the shrimp aren’t too wet. Heat a few teaspoons of olive oil in a large non-stick frying pan over medium-high heat. Add the shrimp and cook about 2 minutes, or maybe a tiny bit longer. Watch carefully and stop cooking as soon as the shrimp are firm and have turned slightly pink. Don’t overcook, that will ruin the shrimp and make it rubbery. Start to heat the dry frying pan to warm the tortillas as the shrimp cooks. As soon as the shrimp is cooked through, mix it with the avocado-cilantro mixture. Heat each taco shell just until it’s hot and starting to brown, then fold over into a taco shape and heat enough to firm it into that shape. Fill each taco shell with the shrimp-avocado mixture. Serve right away, with pieces of lime and maybe some more Green Tabasco Sauce to add at the table!.