Low Carb Chipotle Shrimp Tacos with Cilantro Avocado Slaw - Slender Kitchen
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Low Carb Chipotle Shrimp Tacos with Cilantro Avocado Slaw

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363
Calories 
47g
Carbs 
16g
Fat 
48g
Protein 
8
Weight Watchers® SmartPoints™
(11 PointsPlus®)

Recipes Content

Recipe

I could easily eat shrimp tacos every day and be happy. Growing up in New England, we ate a ton of seafood but I never had a shrimp taco until moving out to California. Immediately I fell in love with the combination of the sweet shrimp, smoky heat, and the obligatory creamy crunchy slaw. It's really a perfect marriage of flavors. These Chipotle Shrimp Tacos get their spice ancho chili powder, which is made from smoked jalapenos also known as chipotle peppers. They are quick cooked in a pan (you could also grill them) and paired with a quick and easy slaw packed with cilantro and avocado. Throw this all in some slightly charred tortillas and it makes one delicious meal.

Prep Time

Low Carb Chipotle Shrimp Tacos with Cilantro Avocado Slaw

17
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1.33 lbs. shrimp
  • 1 tsp. ancho chili powder (chipotle chili powder)
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. oregano
  • 1/4 tsp coriander
  • 2 tsp. olive oil
  • 2 cups coleslaw mix
  • 1 U avocado
  • 1/4 cup cilantro, chopped
  • 2 U green onions, chopped
  • 3 tbsp. lime juice (or more)
  • 1/2 tsp. cumin
  • Salt and pepper
  • 8 U low carb tortillas

Nutritional Facts

Serving Size: 
2 tacos
Amount Per Serving
Calories 363
Calories from Fat 150
% Daily Value *
Total Fat 16g
26%
Saturated Fat 2g
8%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 243mg
81%
Sodium 1 415mg
62%
Total Carbohydrate 47g
16%
Dietary Fiber 30g
121%
Sugars 6g
Protein 48g

Directions

  1. Toss with shrimp with the chili powder, salt, paprika, oregano, and coriander.
  2. Toss together the coleslaw, cilantro, and green onions. Season with salt, pepper, and cumin, Add lime juice and gently massage with your hands to soften the cabbage. Add avocado. Season with salt and pepper.
  3. Heat the olive oil over medium high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. You can also grill the shrimp for 1-2 minutes per side.
  4. Heat the tortillas on the grill or stove top. Stuff with shrimp and cilantro avocado slaw.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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