Low-Carb Shrimp Tacos

• 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

• 2 parts mayonnaise 
• 1 part siracha 
• Taco seasoning 

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.