These healthy Shrimp Tacos are easy to make in under 30 minutes with shredded cabbage, avocado, tomatoes and a zest seasoning. They're low carb, keto, paleo and perfect for lunch or dinner! Serve them in a bowl or over lettuce wraps to make them Whole30 compliant.
In a large bowl, drizzle the shrimp with 1 teaspoon oil. Season with salt and pepper then sprinkle with taco seasoning. Toss to coat evenly and allow to marinate while you prepare the toppings and avocado cream.
Add the avocado, mayo, cilantro, lime to a high speed blender. Blend until smooth.
Heat a large non-stick skillet on medium-high heat. Add the remaining oil and swirl to coat pan. Add the shrimp and cook until pink and opaque and just cooked through - about 4-5 minutes. Transfer shrimp to a plate and add a squeeze of lime.
Place shrimp on grill and cook until just opaque, about 1.5 - 2 minutes per side. Cover to keep shrimp warm.
Char the tortillas on a gas stove or broil in the oven until the edges are lightly burnt. Fill each tortilla with avocado cream, cauliflower rice, cabbage, tomatoes, avocado, shrimp and cilantro. Serve with jalapeno and extra lime if desired.