These tacos have so many dimensions of flavor popping through that you’ll want more and more. Don’t let the spice scare you off because the avocado’s got you covered.
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Why Spicy Shrimp Tacos?
If you ever see one, stop in Torchy Tacos and try a few. They’re yummy!
These tacos are a remake of one they had a while ago. It was a Taco of the Month so it’s not a regular menu item. They had great flavor but I couldn’t remember what the sauce tasted like so I worked around it.
These are easy and made with cabbage / coleslaw instead of lettuce to bulk them up a bit.
Gestational Diabetes Diet
Every ingredient here is pretty safe, even the pineapple because it’s a small amount per serving. They key here is to get either low carb, high fiber tortillas, or 100% whole wheat tortillas. They should be the small size for tacos, but they don’t have to be the tiny street tacos.
Ole makes a good low carb tortilla. Lately I just get the 100% whole wheat of any brand.
When buying wheat flour products to replace our normal white products (like tortillas and bread), it’s important that the product states 100% Whole Wheat and not just Whole Wheat. They are nutritionally different and you need the 100% during this time because it’s lower glycemic.
You don’t have to saute the coleslaw. I did because I didn’t want to chomp on a bunch of raw veggies. I think it gives it better texture. But you can skip cooking the slaw and save about 10 mins. And you can just use cabbage if you have it.
Hot Sauce choice is totally up to you. I’m biased to Louisiana Hot Sauce but I really think the flavor works well here. I wouldn’t swap it for Tabasco but Texas Pete might do alright here.
Seafood is the best source for Omega-3’s, which are important to brain and vision development. Seafood is also great for iodine, which supports healthy brain development and thyroid function in both you and baby.
This meal as a whole gives you about 20% of your daily requirements of Vitamins A, C, D, E and K.
The information above is found in Lily Nichols’ book Real Food for Pregnancy.
Healthy Shrimp Tacos with Bacon & Pineapple
- .25 cup Cilantro Leaves
- .25 cup Pineapple, diced
- .25 cup Red Onion, sliced
- 1 each Avocado
- 2 pieces Thick Bacon
- 1.5 cups Packaged Coleslaw
- .5 cup Packaged Shredded Carrots
- 24 each Medium Shrimp
- .25 t Salt
- 1-2 t Louisiana Hot Sauce
- 4 each Low Carb or 100% Whole Wheat Tortillas, small
- 1 wedge Lime optional
- Pull the cilantro leaves from the stems. Set aside.
- Chop the pineapple into 1/4 inch pieces. Set aside.
- Slice the onion and open the avocado. Set aside.
- Heat a skillet on medium heat. When hot, cook the bacon.
- While the bacon is cooking, heat another skillet on medium heat. When hot, add 1 Tbsp of the bacon grease or oil, the slaw and carrots. Cook down for 5-10 mins just to take the raw bite away, but not until limp.
- Remove the slaw and set aside. The bacon should be done now and set aside to cool and drain.
- Add 1 Tbsp bacon grease or oil to the skillet you used to cook the slaw. Add the shrimp, salt and hot sauce and stir. Cook for 3 minutes.
- Assemble the tacos by spreading 1/2 avocado on each tortilla, then the shrimp, crumbled bacon, onions, slaw, pineapple and cilantro. Squeeze with lime.