A simple taco recipe using low-carb, low-calorie, high-fiber coconut flour tortillas. These tortillas hold their structure quite well, I recommend wrapping them in a damp towel and storing them in the oven or air-fryer at 175 degrees Fahreneit to help keep them flexible. I used some fully cooked frozen wild-caught shrimp that were on sale at Kroger for this recipe. I did the entire recipe on a single 14-inch cast iron skillet on an induction burner.

Shrimp Tacos with Coconut Flour Tortillas

Ingredients:

Shrimp

• 4-5 oz(120g-150g)shrimp, peeled and deveined
• ½ tbsp (4g) coconut sugar
• 2 tsp (10g) avocado oil
• 1 tsp chili powder
• ¼ tsp salt

  Chili-Lime Coconut Flour Tortillas

• ¼ cup (28g) coconut flour
• 1 tbsp (8g) psyllium husk
• 2.5 oz (75g) water
• 1 tsp (5g) 100% lime juice(I use Santa Cruz Organic)
• ½ tsp chili powder
• ¼ tsp salt

  Spicy Lime Crema

• 2 tbsp (30g) Greek yogurt
• 2 tbsp (30g) sour cream
• ½ tbsp 100% lime Juice
• ¼ tsp salt
• ¼ tsp garlic powder
• ¼ tsp smoked paprika
• ¼ tsp chili powder

  Toppings

• ½ cup shredded cabbage
• 1 green onion, sliced
• ¼ cup avocado chunks

Procedure:

• Marinade the shrimp: Put the shrimp in a bowl with the coconut sugar, avocado oil, chili powder, and salt. Coat the shrimp evenly. Allow to marinade while you cook the tortillas.

• Make the tortillas: In a small bowl, mix water, lime juice, and psyllium husk. Let sit for a few minutes until it thickens into a gel. Add coconut flour, chili powder, and salt. Knead until smooth. Divide into 3 balls and roll between two sheets of parchment parchment paper into soft taco-sized circles. Heat a cast iron skillet over medium heat and cook each tortilla 1-2 minutes per side or until lightly browned. Wrap the tortillas in a damp towel, and keep warm in an oven or air-fryer at 175 degrees Fahrenheit.

• Make the crema: Whisk the Greek yogurt, sour cream, lime juice, salt, garlic powder, smoked paprika, and chili powder together. Set aside

• Cook the shrimp: Heat a skillet over medium-high heat. Cook shrimp on each side until slightly charred and cooked through

• Assemble: Set down a tortilla, place the shrimp on top, then cabbage, then green onions, then avocado, then drizzle with the crema.