Keto Coconut-Lime Shrimp Tacos with Avocado Crema

These delightful keto coconut-lime shrimp tacos combine the bright, zesty flavors of lime and coconut with tender shrimp, all wrapped in a crispy cheese shell. Topped with a creamy avocado salsa, these tacos are a refreshing and satisfying dish that is perfect for low-carb diets, making it a great choice for dinner or a casual gathering.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1 large egg
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1 avocado
• 1/4 cup sour cream
• 1 tbsp cilantro, chopped
• 1 tbsp lime juice (for crema)
• Lettuce leaves (for serving)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix shrimp with lime juice, lime zest, garlic powder, paprika, salt, and pepper. Let marinate for 15 minutes.
3. In another bowl, combine shredded coconut and almond flour. Set aside.
4. In a shallow bowl, whisk the egg.
5. Dip each shrimp first into the egg, then into the coconut-almond mixture, ensuring it's well-coated.
6. Place the coated shrimp on a baking sheet and bake for 12-15 minutes, or until golden and cooked through.
7. While shrimp bake, prepare the avocado crema by blending the avocado, sour cream, cilantro, lime juice, and a pinch of salt until smooth.
8. For the taco shell, on a parchment-lined baking sheet, form small circles with shredded mozzarella cheese and bake for 5-7 minutes until melted and edges are golden.
9. Allow cheese to cool slightly before carefully lifting to form taco shapes.
10. Assemble tacos by placing shrimp inside the cheese shell, topping with avocado crema and lettuce.