Thursday, May 1, 2014

Teriyaki Shrimp Taco's

      My daughter, Courtney, is a GREAT cook !!!  Love that girl !!!  And lucky for me, I got my Shrimp Taco inspiration from her !!!  Hopefully she will continue to pass her ideas my way more often !!!  I don't have Nutritional Stats on these because there are too many variables, but know they are about as healthy as you can get for tacos!!!  We only use Mama Lupes Low Carb Tortiallas, 60 calories and 3g carbs and 5g protein !!!  Taco on baby, Taco on !!!  ;)

Mama Lupes Low Carb Tortillas
Tablespoon EVOO
Diced Yellow Onion
Heaping teaspoon chopped jarred garlic
Shredded Carrots
Sliced Green Bell Pepper
Lemon Juice
Soy Sauce
Teriyaki Sauce
Fresh chopped Parsley
2 pounds uncooked shelled shrimp
Black Beans
Torn Kale Leaves

     Heat EVOO in skillet and add onion and garlic til golden brown.  Next add carrots and cook til tender, then add bell pepper til softened. Season with lemon juice, low sodium soy sauce, teriyaki sauce and parsley~stir to combine.  Add shrimp and cook til pink.  In another skillet spray with Pam EVOO and heat tortilla shells on each side til golden and crispy ( make sure to get Pam on each side of shell).  Fill Shells with Shrimp mixture, Black Beans, Kale and Avocado.  Enjoy  ;)

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