Spice this meal up as much, or as little, as you like. The broccoli slaw makes a great cooking short cut and tends to last longer than lettuce salads. If you are vegetarian, swap the shrimp for extra firm tofu.
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Makes 4 servings
Slaw Ingredients
- 1 bag broccoli slaw
- 1 avocado, peeled and diced
- 1/2 of a mango, peeled and diced
- 1 orange or red bell pepper, chopped
- 2 tbsp avocado oil
- 1/2 lime, juiced
- 1/8 tsp each salt and pepper
Shrimp Taco Ingredients
- 1 lb shrimp, peeled and deveined, tails removed
- 1 tbsp avocado oil
- 1 packet taco spice
- 1/2 lime, juiced
- Tortillas (corn, Siete brand, or low carb)
- Salsa
- Optional: shredded lettuce, jalapenos, additional avocado, chopped bell peppers for toppings.
Make it
- In a large bowl, combine the avocado oil, juice from half of the lime, salt and pepper. Stir to combine. Add the other slaw ingredients to the bowl and toss to combine. Refrigerate until ready to eat.
- In a large skillet over medium heat, add avocado oil.
- Add shrimp to pan. Let cook over medium heat, stirring occasionally. After 2 to 3 minutes, sprinkle shrimp with taco seasoning. You might only need 1/2 of the packet. Continue to cook another 8-10 minutes until shrimp are pink and cooked through. Sprinkle lime juice from other lime half over the cooked shrimp.
- Assemble shrimp tacos with toppings of your choice! Serve with avocado slaw.
Approximate nutrition information: 470 calories, 19 g fat, 2 g saturated fat, 1300 mg sodium 54 g carbohydrate, 9 g fiber, 23 g protein
Diabetes Meal Ideas 