Ingredients
Scale
- 8 low-carb tortillas
- Fresh cilantro, chopped (for garnish)
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp taco seasoning
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2 cups shredded purple cabbage
- 1 tbsp lime juice
- Pinch of salt
- 1 ripe avocado
- 1/4 cup sour cream or plain Greek yogurt
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro
- 1 clove garlic
- Salt to taste
- Splash of water (to blend)
Instructions
- Prep the Seafood: Preheat your oven to 400°F (200°C). Place the raw shrimp on a lined baking tray for an easy, low-friction sheet pan cleanup. Drizzle with olive oil and toss evenly with the taco seasoning, garlic powder, salt, and black pepper.
- Bake to Perfection: Bake for 8 to 10 minutes just until they turn into beautiful, juicy bright pink shrimp.
- Make the Crunchy Slaw: While the shrimp bakes, toss the shredded purple cabbage with the lime juice and a pinch of salt. This creates that bright, vibrant crunch.
- Blend the Drip: In a blender or food processor, combine the ripe avocado, sour cream, fresh lime juice, cilantro, garlic, salt, and a splash of water. Blend until it becomes an incredibly rich, thick, pale green avocado sauce.
- Assemble and Drip: Warm your low-carb tortillas. Lay down a generous bed of the vibrant crunchy purple cabbage slaw. Top heavily with the hot bright pink sheet pan shrimp. Flood every single taco with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Garnish with fresh cilantro and serve immediately!
- Prep Time: 10 minutes
- Cook Time: 10 minutes