Bacon Shrimp Mini Tacos




Total breakdown with 4 mini shells and filling 
1 leaner
3 greens
2 healthy fats

mini tortilla shell recipe
(4 shells) per serving 

4 shell serving provides 
1/2 lean
2 greens

1/2 cup cauliflower rice
1/2 cup grated zucchini
1/4 cup egg beaters
3/8 cup reduced fat mixed cheese

preheat oven to 400
microwave cauliflower rice 2 minutes then cool and put in tea towel and squeeze out excess water. do not microwave zucchini put sprinkle with salt and let stand for 15 minutes then squeeze all the excess water out.
Mix all the above ingredients together with the cauliflower  and zucchini and make 4 mini circles (1/3 cup) on a cookie sheet that has parchment paper that is sprayed with non stick spray.(picture above) bake for approximately 30 minutes. flipping 1/2 way. 
You can use all cauliflower or part cauliflower and part  grated zucchini. In this picture I only had cauliflower. 


4 oz. raw shrimp 
1 teaspoon olive oil 
1 strip turkey bacon
1 cup shredded lettuce 
1 tablespoon Just chipotle mayo

Chop up your turkey bacon and cook till crispy. Set aside. In a frying pan put in your oil cook shrimp on medium heat. Careful to not over cook. In a big bowl mix your shredded lettuce; cooked shrimp; cooked turkey bacon bits and 1 tablespoon chipotle mayo. Toss and divide mixture among four shells. 

If you made your shells ahead of time and froze. Thaw them and  put on a cookie sheet and warm back up.

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