Ingredients
Shrimp:
- 1.5 lb Wild Caught Shrimp
- ½ lemon
- 1 Tbsp coconut oil
- ½ tsp sea salt
Guacamole:
- 2 avocados
- ½ tsp sea salt
- ½ lime
- 4 garlic cloves, minced
- ¼ cup cilantro
- ¼ cup red onion
Cabbage Slaw:
- ½ cup onion
- 3 cup cabbage
- 1 lemon
- 1/4 apple cider vinegar
- 2 Tbsp olive oil
- ½ tsp sea salt
Tortillas:
- ¾ cup Otto's Naturals Cassava flour
- ¼ tsp sea salt
- 2 Tbsp olive oil
- ⅓ c. warm water
Instructions
- Follow this Cassava Flour Tortilla recipe to make tortillas.
- In a medium size bowl, mash avocados. Next, add ½ tsp sea salt, lime juice, garlic, cilantro, and ½ cup onion and thoroughly combine.
- In a large bowl, mix together ½ cup onion, cabbage, lemon, apple cider vinegar, 2 tbsp olive oil, ½ tsp sea salt, then set aside.
- Rinse shrimp then pat dry.
- Heat coconut oil in a large pan. Once coconut oil has melted, add shrimp to the pan.
- Season with salt and lemon juice. Cook for 2-3 minutes on each side.
- Serve shrimp over tortilla and top with cabbage slaw, guacamole, and nutritional yeast.
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