Shrimp Tacos

These seasoned shrimp tacos get spice and flavor from cumin and chili powder and are topped with lots of fresh veggies.

Shrimp Taco Recipe

Shrimp Tacos

Total Time: 18 min.
Prep Time: 15 min.
Cooking Time: 3 min.
Yield: 4 servings, 2 tacos each

Ingredients:
1½ tsp. olive oil
2 cloves garlic, crushed
¾ tsp. ground cumin, divided use
½ tsp. ground chili powder
1 lb. raw medium shrimp, cleaned, deveined
¼ cup nonfat plain Greek yogurt
1 tsp. finely chopped lime peel
2 Tbsp. fresh lime juice
2 Tbsp. chopped cilantro
8 corn tortillas (or 6-inch whole wheat tortillas), warm
1 cup shredded red and green cabbage
1 medium tomato, chopped
1 medium avocado, sliced
Fresh cilantro sprigs (for garnish; optional)
Fresh lime wedges (for garnish; optional)

Preparation:
1. Combine oil, garlic, ½ tsp. cumin, chili powder, and shrimp in a medium bowl; mix well. Set aside.
2. Combine yogurt, remaining ¼ tsp. cumin, lime peel, lime juice, and cilantro in a small bowl; mix well. Set aside.
3. Heat medium nonstick skillet over medium-high heat.
4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque.
5. Top each tortilla evenly with cabbage, tomato, shrimp, and avocado.
6. Garnish with cilantro and lime if desired; drizzle each taco with a small spoonful of yogurt mixture.

Nutrition Facts (Per Serving):
Calories: 308
Total Fat: 12 g
Total Carbohydrates: 33 g (Fiber: 8 g; Sugars: 3 g)
Protein: 21 g

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Spinach & Avocado Salad

Yum! I love the sweet and tart dried cranberries paired with creamy avocado in this delicious salad. Poppy seeds give it extra texture and peppery flavor.

Spinach and Avocado Salad Recipe

Spinach & Avocado Salad

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
3 Tbsp. red wine vinegar
2 Tbsp. finely chopped shallot
¼ tsp. sea salt
¼ tsp. ground black pepper
1 tsp. poppy seeds
1 Tbsp. extra-virgin olive oil
8 cups fresh baby spinach
¼ cup dried cranberries
2 Tbsp. sliced raw almonds, toasted
½ medium avocado, sliced

Preparation:
1. Combine vinegar, shallot, salt, pepper, and poppy seeds in a small bowl; whisk to blend.
2. Slowly add oil, whisking continuously, until blended. Set aside.
3. Combine spinach, cranberries, and almonds in a large serving bowl; mix well.
4. Drizzle salad evenly with dressing; toss gently to blend.
5. Top with avocado; serve immediately.

Nutrition Facts (per Serving):
Calories: 129
Total Fat: 9 g
Total Carbohydrates: 11 g (Fiber: 4 g; Sugars: 6 g)
Protein: 3 g

Avocado Bacon & Eggs

I’ve been focusing and eating foods from the earth and from the animals that roam the earth and discovered the ketogenic lifestyle! I think I found my soul mate “diet”!!! And the best part?!?! The foods and recipes I’ve been trying out are out-of-this-world delicious!!! Give it a try with today’s breakfast, and let me know what you think in the comments…

Avocado Bacon and Eggs Healthy Ketogenic Recipe

Avocado Bacon & Eggs

Ingredients:
1 medium Avocado
2 eggs
1 piece of cooked bacon, crumbled
1 TB of low-fat cheese
pinch of salt

Instructions:
Preheat oven to 425.
Begin by cutting the avocado in half and removing the pit.
With a spoon, scoop out some of the avocado so it’s a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
Cook for 14-16 minutes. Serve warm.

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