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Low-Carb Shrimp Tacos

INGREDIENTS: 
  • Cali’flour Flatbreads
  • Shredded cheese of your choice 
  • White and red cabbage 
  • Fresh cilantro 
  • Cherry tomatoes 
  • Wild Shrimp 
  • Sea salt 
  • Olive oil 
  • Taco seasoning 
  • Jalapeños
FOR SAUCE: 
  • 2 parts mayonnaise 
  • 1 part siracha 
  • Taco seasoning 

Shrimp Tacos

FOR THE FLATBREADS:

Preheat the oven to 400 degrees with the vented pan inside. Once heated, take the vented pan out and spray with nonstick cooking spray. Place frozen flatbreads on a vented pan and cook for 8-10 minutes. Take out of oven and top with shredded cheese. Put flatbreads back in the oven for another 1-2 minutes (until cheese is melted).

 INSTRUCTIONS: 

Pat wild shrimp dry then add sea salt, olive oil, and taco seasoning. Then, in a hot pan add some olive oil. Once pan is hot, sear the shrimp for about one minute on each side. Mix sauce ingredients.

ASSEMBLE TACOS: 

Take your base and layer it up with shredded cabbage, tomatoes, jalapeños and sauce. Add the shrimp, more cheese if you’d like and finish it with some extra sauce.



CREDIT: https://www.instagram.com/shredhappens/
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Cali'flour Recipes


Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Fun // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based //

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