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Shrimp Tacos ๐Ÿค๐ŸŒฎ

We are always on the go, so lunches usually tend to be leftovers that are pepped up a bit ๐ŸŽŠ

This time, we recycled garlic shrimp from the evening before as well as some grilled veggies ๐Ÿฅฆ๐Ÿซ‘๐ŸŒถ and spiced them up with our favorite grain free tortillas, some fresh lettuce and our go to Primal ketchup and keto Mayo ๐Ÿคฉ

You could also use left over shrimp kabobs ๐Ÿฆ

This is a super easy fat fueled lunch that can be thrown together within minutes ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ

Simply gather up:

Shrimp, about 3-4 per tortilla, we like ours from Vital Choice ๐Ÿค

Unbun Tortillas, as many as you are hungry ๐ŸŒฎ

A few leaves of living lettuce ๐Ÿฅฌ

A vegetable oil free Mayo, our go to is Chosen Foods Keto Mayo which is MCT (coconut) based ๐Ÿฅฅ

Primal Kitchen Foods Ketchup ๐Ÿฅซ

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 ๐Ÿ˜‹)

Avocado and fresh cucumber, tomato or slaw would be a yummy addition as well ๐Ÿ™Œ๐Ÿป

Start the assembly:

Warm up your tortillas and slather them with Mayo or/and mashed avocado ๐ŸŒฎ

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 ๐Ÿ˜‹

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 ๐Ÿฅฐ

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