Ingredients
The following ingredients have 4 Servings
- 1-1/2 pounds medium shrimp, peeled and deveined
- 1/2 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 2 teaspoons canola oil
- 8 (6-inch) low carb flour tortillas
- 2 cups baby arugula or packaged cole slaw mix (shredded cabbage/carrots)
- 1/2 cup roma tomatoes, diced
- 8 tablespoons jarred salsa verde
- 1/2 jalapeño, seeded and minced (optional)
- 4 teaspoons Boursin herb cheese spread (optional)
Instruction
- Pat shrimp dry and place in a bowl. Add fresh lime juice and toss.
- Combine cumin, paprika, salt, pepper and cayenne, if using, in a small bowl. Whisk to combine.
- Sprinkle spices on shrimp and mix to gently coat.
- Add oil to skillet and heat over medium high heat.
- Add shrimp to skillet and cook 5-7 minutes until done, turn one time half way through.
- Warm tortillas according to package.
- Top tortillas with 1 tablespoon cheese spread (if using), shrimp, arugula or slaw, tomato, salsa, cilantro, and jalapeño (if using).
