Ingredients
The following ingredients have 4 Servings
- 500 g cocktail shrimp
- 2 tablespoons extra virgin olive oil
- 2 tablespoons orange juice (freshly squeezed)
- 2 teaspoons raw honey
- 6 cloves garlic (ran through a press)
- 1/2 teaspoon orange zest
- 1-3 teaspoons pickled chipotle
- 1 teaspoon white wine vinegar
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1 tablespoon non-gmo cornstarch (or 2 teaspoons arrowroot*)
- 3 tablespoons water
- 12 15-minute keto & grain free tortillas (or)
- 12 suuuper pliable gluten free 'flour' tortillas
- avocado (sliced )
- limes
- 1 batch pico de gallo salsa
Instruction
- Mix shrimp with the following 7 ingredients in a bowl. Season to taste with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.
- Heat up a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side. Mix cornstarch with water (i.e. a cornstarch slurry) and mix it up with the shrimp. Toss them about, as needed, until thick and creamy.
- Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.
