- 4
Ingredients
- Taco Shells
- 8 oz. 225 g shredded cheese
- 1/2 teaspoon 1/2 teaspoon ground cumin
- 2 ⁄3 lb peeled shrimp
- 2 tablespoons coconut oil
- 2 garlic cloves, finely chopped
- 1 red chili pepper, deseeded and finely chopped
- 1 cup mayonnaise
- 1/2 lime, the juice
- 4 tablespoons fresh cilantro, chopped
- 1 avocado, diced
- 1 tomato, finely chopped
- salt and pepper
Preparation
Step 1
Taco Shells
Preheat the oven to 400°F (200°C). Mix cheese and cumin. Form six or eight piles on a baking sheet lined with parchment paper. Leave plenty of room in between piles, or the cheese might melt together.
Bake in the oven for 10–15 minutes or until the cheese is bubbling with golden brown patches – burned cheese doesn’t taste good. Let cool for 30 seconds.
Place a rack over the sink.
Carefully, place the cheese rounds on the rack.
Let cool and serve with a filling of your choice.
Creamy shrimp filling
Sauté the shrimp in a hot pan with coconut oil, garlic and chili until the shrimp have turned a nice pink color.
Salt to taste. Set aside and let cool.
Mix all other ingredients and add fried shrimp. Mix well and add to the taco shells.
Salt and pepper to taste. Serve immediately!
Tip!
Feel free to substitute sour cream for mayonnaise.