Oct 28, 2024
Summer Delight: Grilled Shrimp Tacos with Mango Salsa
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Summer Delight: Grilled Shrimp Tacos with Mango Salsa
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Honey Mustard Chicken Tacos Ingredients: 1 (12-ounce) bag broccoli slaw mix (or regular coleslaw) 1 cup keto mayonnaise 2 tbsp white vinegar 2 tbsp Besti Monk fruit and Allulose Sweetener (substitute with regular sugar for non-keto) Pink salt, to taste Cracked black pepper, to taste 16 frozen chicken strips (use crispy or rotisserie strips for added flavor) 1 cup Keto Honey Mustard Sauce (substitute with store-bought honey mustard or make your own with regular honey) 8 keto tortillas (substitute with regular taco-size tortillas for non-keto) Directions: In a large mixing bowl, combine the broccoli slaw mix, mayonnaise, vinegar, sweetener, pink salt, and cracked black pepper. Mix well, cover with plastic wrap, and place in the refrigerator to chill. Cook the chicken strips according to the package directions until they are crispy and golden. While the chicken cooks, heat a large skillet over medium-high heat. Warm each tortilla on both sides until pliable. Alternatively, wrap the tortillas in a damp paper towel and microwave for 15-30 seconds until warm. To assemble, lay 2 chicken strips on each tortilla, top with a spoonful of broccoli slaw, and drizzle with honey mustard sauce. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 310 kcal | Servings: 8 tacos Tags: Honey Mustard Chicken Tacos combine the best of tangy, crispy, and creamy in every bite. The crispy chicken strips pair perfectly with a fresh broccoli slaw tossed in a light, tangy dressing, while a drizzle of honey mustard sauce adds just the right amount of sweetness. Whether you're in the mood for a quick lunch or an easy weeknight dinner, these tacos are sure to please your taste buds! Ideal for a low-carb or keto lifestyle, these tacos are versatile enough for all dietary preferences. The recipe uses keto tortillas and a keto-friendly honey mustard, but regular tortillas and store-bought honey mustard work just as well. Perfect for Taco Tuesday, these Honey Mustard Chicken Tacos are a guaranteed family favorite with a unique twist.
These Shrimp Tacos with Avocado-Chimichurri Sauce are a delightful combination of flavors and textures. The shrimp are seasoned to perfection, and the creamy avocado pairs beautifully with the fresh chimichurri sauce. A quick and delicious taco recipe for any occasion.
Ingredients: 1 lb fresh shrimp, peeled and deveined. 1 tsp olive oil. 1 tsp paprika. 1/2 tsp cumin. Salt and pepper to taste. 8 small corn tortillas. 2 avocados, sliced. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup sour cream optional. Lime wedges for serving.
Instructions: Put paprika, cumin, salt, and pepper in a bowl and mix them together. Toss the shrimp in the sauce after adding it. Set the pan on medium-high heat. Put in the shrimp and cook for two to three minutes on each side, until they turn pink and opaque. Take it off the heat. For about 30 seconds on each side, or until they are soft, warm the corn tortillas in the pan. Put some avocado slices on each tortilla and then the cooked shrimp to make the tacos. Add red onion, cilantro, and cherry tomatoes on top. Put some Avocado-Chimichurri Sauce see below on top, and if you want, you can add some sour cream too. Enjoy it with lime wedges.
Prep Time: 15 minutes
Cook Time: 10 minutes
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I’m prepared to blow your mind with Lentil Tacos! Believe it or not, these Lentil Tacos have been a huge hit around my home and are so versatile! Lentils are packed with fiber, protein, folate, magnesium and a wonderful source of iron! Who knew something so small
Jump to Recipe Print RecipeI’m prepared to blow your mind with Lentil Tacos! Believe it or not, these Lentil Tacos have been a huge hit around my home and are so versatile! Lentils are packed with fiber, protein, folate, magnesium and a wonderful source of iron! Who knew something so small could be such a food...