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. #shrimptacos #gestationaldiabetes #summerfood
4eachLow Carb or 100% Whole Wheat Tortillas, small
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.
Equipment - Cup & Spoon Measures, 2 large Skillets.