Ingredients
1 cup of Avocado & EVOO Keto Blend
3 spelt flour tortillas
1 cup of shredded Mexican cheese
1 lb of large raw shrimp, deveined
½ cup shredded cabbage ½ cup shredded carrots
¼ cup diced dill pickles
¼ cup rice vinegar
1 cup olives, sliced
2 tbsp of lemon pepper seasoning
1 avocado, sliced
2 tbsp of hot sauce
Salt and pepper to taste
Instructions
1. Drizzle 2 tbsp of oil in large pan on medium heat. Place shrimp on plate and sprinkle lemon pepper seasoning evenly. Add to pan and cook for 2 minutes. Turn and cook for additonal 1 minute for a total of 3 minutes. Set aside.
2. Add 2 tbsp of oil to pan on medium heat. Place tortillas in pan and allow to cook for 30 seconds. Flip tortillas and add cheese to other side. Cover and set aside.
3. Now, add cabbage, carrots, pickles, rice vinegar and olive oil in a large bowl. Mix together until homogeneous.
4. To assemble, place tortillas on a plate followed by shrimp, cabbage slaw, olives, avocado and finish with a drizzle of hot sauce. Enjoy!
