- 1 tbsp extra virgin olive oil
- 1 tsp chili powder
- 1 tsp low sodium salt
- 1 lb. medium shrimp, peeled and deveined
- 1 avocado, pitted and diced
- Shredded lettuce, for serving
- Fresh cilantro, for serving
- 1 lime, cut into wedges
For the tortillas:
- 6 egg whites
- 1/4 cup coconut flour
- 1/4 cup almond milk
- 1/2 tsp low sodium salt
- 1/2 tsp cumin
- 1/4 tsp chili powder
Combine all of the tortilla ingredients together in a small bowl and mix well. Allow the batter to sit for approximately 10 minutes to allow the flour to soak up some of the moisture, and then stir again. The consistency should be similar to crepe batter.
While the batter is resting, heat a skillet to medium-high. Mix together the olive oil, chili powder, and low sodium salt and toss with the shrimp to coat. Cook in the skillet for 1-2 minutes per side, until translucent. Set aside.
Coat the pan with coconut oil spray. Pour about 1/4 cup of batter onto the skillet, turning the pan with your wrist to help it spread out in a thin, even layer. Cook for 1-2 minutes, loosening the sides with a spatula. When the bottom has firmed up, carefully flip over and cook for another 2-3 minutes until lightly browned, then set aside on a plate. Repeat with remaining batter.
Top each tortilla with cooked shrimp, shredded lettuce, avocado, and cilantro. Serve with a lime wedge.