Shrimp Tacos šŸ¤šŸŒ®

We are always on the go, so lunches usually tend to be leftovers that are pepped up a bit šŸŽŠ

This time, we recycled garlic shrimp from the evening before as well as some grilled veggies šŸ„¦šŸ«‘šŸŒ¶ and spiced them up with our favorite grain free tortillas, some fresh lettuce and our go to Primal ketchup and keto Mayo šŸ¤©

You could also use left over shrimp kabobs šŸ¦

This is a super easy fat fueled lunch that can be thrown together within minutes šŸ‘©šŸ»ā€šŸ³

Simply gather up:

Shrimp, about 3-4 per tortilla, we like ours from Vital Choice šŸ¤

Unbun Tortillas, as many as you are hungry šŸŒ®

A few leaves of living lettuce šŸ„¬

A vegetable oil free Mayo, our go to is Chosen Foods Keto Mayo which is MCT (coconut) based šŸ„„

Primal Kitchen Foods Ketchup šŸ„«

Any left over veggies you want to consume on the side, we had leftover grilled bell pepper, broccoli and zucchini (also super yummy with Mayo šŸ˜‹)

Avocado and fresh cucumber, tomato or slaw would be a yummy addition as well šŸ™ŒšŸ»

Start the assembly:

Warm up your tortillas and slather them with Mayo or/and mashed avocado šŸŒ®

Place lettuce and other veggies you want to include onto the tortilla. Add more sauce (ketchup and Mayo)

Layer on the shrimp, roll up, and enjoy šŸ˜‹

If you have time, guacamole and carrot fries or zucchini and pepper hash make this an indulgent comfort food that transport me back to Mexican beaches šŸ„°

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