Every other week, Los Angeles–based certified holistic nutritionist, wellness expert, and health coach Kelly LeVeque of Be Well by Kelly brings us a new installment in her #FabFourin15 series. Quick and easy #FabFourin15 meals turn off hunger hormones, squelch inflammation, and provide the body with the perfect complete meal of essential nutrients. The Fab Four are protein to up collagen, muscle tone, and metabolism; fat to benefit hormones, skin, and cellular health; fiber for gut microbiome and detoxification; and greens for phytonutrients.
Taco night usually means a dinner of unlimited chips and guac, corn tortilla shells, and margaritas, all of which heighten cravings and leave you feeling bloated. I like to offer a low-carb, high-protein, and high-fat alternative so that you can eat your tacos until you're satisfied without the guilt or bloat. (Not to mention the hangover from those sneaky margaritas.) This shrimp taco recipe is one of my weeknight favorites.
Choose butter lettuce for your taco shell and don’t be shy about adding more shrimp and avocado. Protein curbs hunger hormones, and fat slows the absorption of food. When combined, both steady your blood sugar and keep you satiated.
Watch the video below for a look at how to make the recipe.
For the shrimp:
1/4 cup primal mayo
1–2 tbsp. homemade taco seasoning
1 lb. raw, wild shrimp, cleaned
2 tbsp. algae oil or coconut oil
4 cups shredded cabbage
1/4 cup cilantro
1 head of butter lettuce
For the taco seasoning:
1 tbsp. chili powder
1 tbsp. paprika
1/2 tbsp. ground cumin
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1/4–1/2 tbsp. crushed red pepper
Coat raw shrimp in taco seasoning then sauté in 2 tbsp. algae oil over medium heat. In a large bowl, mix 1/4 cup primal mayo with the juice of 1 lime; whisk until thin. Add cabbage mix to coat. Place butter lettuce wraps on a plate, and layer shrimp, slaw, avocado, and cilantro. Squeeze lime over tacos.