Tacos are everything. When I started Keto, I knew I needed to find a way to keep eating tacos. I tried making cheese shells but didn’t like the extra calories. Recently, I’ve been subbing cabbage leaves for burger and sandwiches so it was easy to give it a try for taco shells. Also, cabbage has wonderful nutritional values. It is rich in vitamin B6, folate and fiber as well as containing antioxidants and free radicals and is low in calories. It is also believed that cabbage helps reduce inflammation. And since each cabbage leaf has less than a gram of carbs it is pretty much the perfect taco shell substitute.
For this recipe I used a spicy chipotle marinade but if you can’t do spicy, you can just omit the peppers and still have a great marinade. Or if you like just a little spice, use just a teaspoon of the adobo sauce the peppers rest in. Do it your way.
Ingredients:
Shrimp marinade
¾ lbs shrimp, peeled, deveined and tails removed
2 tbsp chipotle peppers in Adobo sauce, chopped
1 scallion, chopped
1 garlic clove, minced
1 tsp olive oil
⅓ tsp lime juice
1 tbsp cilantro, chopped
½ tsp pink salt
Tacos
½ poblano pepper (optional, for added spiciness)
4 small cabbage leaf cups
½ avocado, peeled and diced
¼ cup favorite taco cheese, shredded
2 tsp sour cream
2 tsp guac or avocado
Pico de gallo:
1 Roma tomato, diced, seeds and ribs removed
½ jalapeno, finely diced
¼ red onion, finely diced
1 tsp cilantro, chopped
½ tsp lime juice
Drizzle avocado oil
Salt, to taste
Roasted broccoli:
2 cups broccoli florets
1 tbsp olive oil
Salt and pepper to taste
First, prepare the shrimp marinade:
Mix marinade ingredients together except for shrimp.
You can find deveined shrimp in your fish department to keep it simple. Just remove the tails if they are still attached. Or you can devein the shrimp yourself but this is a little more time consuming so you will need to add this to your prep time. Put the shrimp in sealable plastic bag and add the marinade. Seal the bag and mix ingredients around until well coated. Place the sealed bag in a medium sized bowl and chill in refrigerator for at least 1 hour.
Preheat oven to 400 degrees.
Pico de gallo:
Add all ingredients in a small bowl, toss together. Cover and place in refrigerator.
Put broccoli on oiled sheet pan in single layer. Roast in oven for 20 minutes. I like my roasted broccoli to get nice and brown on the edges and almost crispy. But if you prefer to cook your less, do it!
Once shrimp is done marinating, remove the bag from fridge. Take shrimp out of bag and place on oil lined sheet pan in a single layer. Put the poblano pepper on same sheet pan and drizzle with olive oil.
Cook in preheated oven for 20 minutes or until shrimp is cooked through and pepper is roasted. Remove from oven. Peel skin off poblano and dice.
It’s taco time! Assemble the tacos:
Divide shrimp evenly among cabbage cups. Layer with remaining ingredients as you like and top with pico de gallo. As with many of my other recipes, you can make this your own with the toppings. You can mix Tobasco into sour cream for a spicy crema, you can add sliced avocado instead of guac, Eat with your favorite hot sauce (optional) and serve with the roasted broccoli florets.
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