Shrimp Tacos w/ Homemade Keto-friendly Tortillas

After having a million lettuce wrap tacos, I began my search for a keto-friendly tortilla recipe. I mean, Taco Tuesday (while delicious) is just not the same without them. I wanted a place for my delicious toppings to go so I searched and tested a few recipes. This one held up to my toppings! Even though I chose to use shrimp, feel free to use any protein or use the tortilla for quesadillas. I topped my tacos with the pico de Gallo and guacamole in my Loaded Nachos recipe. 

 
 

Ingredients

Shrimp

"Tortilla"

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  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 1/4 tsp garlic powder 
  • 1/4 tsp onion powder 
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 2 tsp xanthan gum
  • 1 large egg
  • 1 tsp apple cider vinegar
  • 4 tsp water

Directions

  1. Mix all of the dry ingredients for the tortillas (from the almond flour to the xanthan gum) 
  2. Beat the eggs, apple cider vinegar and water in a small bowl
  3. Combine the wet and dry ingredients in a larger bowl
  4. Use a mixing spatula to fold the ingredients (incorporate the crumbs - you might be tempted to add more liquid but you don't need it)
  5. Pick up the dough and knead it for 2 minutes
  6. Allow dough to rest for 10 minutes
  7. Break the dough into 5, evenly-sized balls
  8. Place the dough between two slices of parchment paper and roll out thin
  9. Heat a 8in skillet to medium heat
  10. Coat the pan with butter (or a cooking spray)
  11. "Toast" each tortilla in the pan until brown (this took me about 1 minute per side - but this will depend on the thickness of your tortillas). Set aside. I kept mine in my tortilla holders.
  12. Pat the shrimp dry. 
  13. Season with Spicy Popcorn Seasoning and parsley
  14. Heat a large skillet to medium high heat
  15. Add 1 tbsp of butter to the pan and 1/2 of the shrimp (be sure that each shrimp has its own spot in the pan)
  16. Cook for 2 minutes, undisturbed
  17. Flip shrimp and cook for another minute.
  18. Remove the shrimp from the skillet and place in a small bowl
  19. Top with lime juice squeezed from 1-2 of the lime quarters. Repeat until all shrimp are cooked.