Yield:
4 Servings
Prep Time:
5 – 10 Minutes
Cook Time:
10 Minutes
Category
Lunch + Dinner
Calories:
400
Carbs:
28.7
Fat:
12.1
Fiber:
5.6
Protein:
37.1
WW Points:
2
ingredients
for the shrimp:
64 – 80 frozen (24 ounce) large cooked cocktail shrimp, defrosted, peeled, deveined, tail removed
About 8 – 10 shrimp per taco.
kosher salt
cracked black pepper
onion powder
garlic powder
8 - 6" corn tortillas
for the toppings (optional):
spicy crema: your favorite salsa or hot sauce mixed with light sour cream
I usually do a 50 / 50 mix.
pickled onions
pickled cabbage
cilantro
avocado
lime
directions
Step 1:
Since the shrimp are already cooked, you will just need to warm them through.
Step 2:
Season with salt, pepper, onion powder, and garlic powder, and warm in a skillet. Meanwhile, warm up your tortillas.
to build the taco:
Step 1:
Spread some spicy crema on your warm tortilla and place in your taco holder.
Step 2:
Place 8 – 10 cooked shrimp on top of the crema.
Step 3:
Top with pickled onions or cabbage, sliced avocado, fresh cilantro leaves, cracked black pepper and a big squeeze of lime.
Step 4:
Serve immediately and enjoy!
Jenn's Note:
Serving Size: 2 Tacos
Points do not include Spicy Crema.