Grilled Blackened Shrimp Tacos

*Serves 4

Per Serving (two tacos): Calories 236, Protein 23g, Total Fat 8g, Carbs 19g, Fiber 5.5g

Ingredients: 

• 1 ripe avocado

• 1 tablespoon lime juice

• 1 small clove garlic, grated

• ¼ teaspoon salt

• 1 pound large raw shrimp (16-20 count), peeled and deveined

• 2 tablespoons salt-free Cajun spice blend

• 8 low-carb corn tortillas, warmed

• 2 cups iceberg lettuce, chopped

• ½ cup fresh cilantro leaves

• ½ cup prepared pico de gallo

Instructions: 

• Preheat grill to medium-high.

• Mash avocado with a fork in a small bowl. Add lime juice, garlic and salt and stir to combine.

• Pat shrimp dry. Toss the shrimp with Cajun seasoning in a medium bowl.

• Thread onto four 10- to 12-inch metal skewers. Grill, turning once, until the shrimp are just cooked through, about 4 minutes total.

• Serve the shrimp in tortillas, topped with the guacamole, lettuce, cilantro and pico de gallo.

Fish Amandine

*Serves 4

Per Serving: Calories 209, Protein 26g, Total Fat 8.5g, Carbs 6.5g, Fiber 1g

Ingredients: 

• 4 (4 ounce) fresh or frozen skinless tilapia, trout or halibut fillets, 1/2- to 1-inch thick

• ¼ cup buttermilk

• ½ cup fine dry bread crumbs

• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes

• ½ teaspoon dry mustard

• ¼ cup sliced almonds, coarsely chopped

• 2 tablespoons grated Parmesan cheese

• 1 tablespoon butter, melted

• Crushed red pepper, Salt & Pepper to taste

Instructions: 

• Thaw fish, if frozen. Preheat oven to 450 degrees F.

• Grease a shallow baking pan. Rinse fish; pat dry.

• Pour buttermilk into a shallow dish.

• In another shallow dish, combine bread crumbs, parsley, dry mustard and salt.

• Dip fish into buttermilk, then into crumb mixture, turning to coat. Place coated fish in the prepared baking pan.

• Sprinkle fish with almonds and Parmesan cheese; drizzle with melted butter. Sprinkle with crushed red pepper.

• Bake 4 to 6 minutes or until fish flakes easily when tested with a fork.

Shrimp & Bacon Fettuccine

*Serves 2

Per Serving: Calories 211, Protein 25g, Total Fat 8g, Carbs 8.5g, Fiber 2.5g

Ingredients: 

• 1/2 lb Asparagus

• 5oz Shrimp

• 1 package Fettuccine Miracle Noodles

• 1 1/2 tbsp I Can’t Believe It’s Not Butter, Light

• 1 Garlic Clove, minced

• 1 tbsp shallot, chopped

• 2 slices Turkey Bacon, crumbled

• 1 tbsp Parmesan Cheese

• 1/4 cup Nonfat Plain Greek Yogurt

• 1/4 Whole Milk

Instructions: 

• Cook noodles according to package directions.

• Steam the asparagus until tender but firm. Set aside to cool, then cut into 2 inch pieces.

• In a skillet, melt butter. Add shallot and garlic and stir until softened. Add turkey bacon and shrimp. Stir to combine.

• Mix yogurt and milk together to get cream like constancy. Add cream to skillet, bring to a simmer and cook for several minutes until the sauce thickens slightly. Season with salt and pepper.

• Add asparagus and noodles. Sprinkle parmesan cheese on top. Enjoy!

Grilled Chicken Wrap

*Serves 1 

Per Serving: Calories 202, Protein 28.5g, Total Fat 5g, Carbs 17.5g, Fiber 10g

Ingredients: 

• 1 La Factory Low Carb Tortilla

• 3oz boneless, skinless chicken breast, grilled & chopped

• 1 cup romaine Lettuce, shredded

• 1 tbsp Walden Farms Amazin’ Mayo

• 1/2 medium Tomato

• Salt & Pepper to taste

Instructions: 

• Grill chicken on bbq or George Forman grill (approx. 20-25 minutes), flip halfway through.

• Microwave the tortilla until slightly warm (approx. 5–10 seconds); lay tortilla flat and spread Walden Farms Amazin’ Mayo down the center, lay chicken, tomato and lettuce on top.

• Fold tortilla like a burrito.