Grilled Shrimp Tacos
Serves: 4 Prep time: 25 minutes Cook time: 20 minutes
Marinade:
4 TBS. olive oil
1 lime, juice & zest
1 TBS. oregano
1/2 tsp. sea salt
2 TBS. Dr. Kellyann's Mexican Tortilla Bone Broth Powder
Slaw:
2 C. green cabbage, thinly shredded
1/3 C. cilantro, chopped
1/ 3 C. red onion, thinly sliced
1 TBS. oregano
1/2 tsp. sea salt
1 lime, juice & zest
Additional ingredients:
8-10 large shrimp, deveined & shells intact
Gluten-free almond flour tortillas
Avocado
Directions:
Combine all Marinade ingredients into a bowl and mix well. Add shrimp to the marinade and refrigerate for 30 minutes.
In the meantime, prepare the Slaw by combining all ingredients in a mixing bowl and tossing until fully combined. Set aside.
Heat the grill to medium heat (375*F) and coat it with coconut oil. Remove shrimp from the refrigerator and place onto skewers for grilling. Grill shrimp for 2 minutes per side, or until fully cooked. Remove shrimp from the grill and allow them to cool.
Once cooled, remove the shell and begin layering tortillas with slaw and shrimp.
Top with sliced avocado, cilantro, and an extra sprinkle of Dr. Kellyann's Mexican Tortilla Bone Broth Powder.
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