@eldar.ahmedow.88: Eldar Ahmedow Söýenim. @Eldar Ahmedow

Eldar Ahmedow fan_club
Eldar Ahmedow fan_club
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Saturday 08 August 2026 15:24:53 GMT
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Spicy, vibrant, and the ultimate healthy handheld bite! 🌮🦐🥑 Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Servings: 4 🔥🔥🔥Ingredients: The Sheet Pan Seafood 1 lb large shrimp, peeled and deveined 2 tbsp olive oil 1 tsp chili powder 1 tsp smoked paprika 1/2 tsp garlic powder Juice of 1 lime Salt and black pepper to taste The Handheld Base & Crunchy Slaw 8 low-carb tortillas 2 cups shredded purple cabbage 1 tbsp lime juice Pinch of salt The Thick Pale Green Avocado Sauce Drip 1 ripe avocado 1/4 cup Greek yogurt (0% fat) 1/4 cup fresh cilantro 1 clove garlic Juice of 1 lime Splash of water (to blend) 🔥🔥🔥Instructions: Prep the Seafood: Preheat your oven to 400°F (200°C). Place the raw shrimp on a lined baking tray for an easy, low-friction sheet pan cleanup. Drizzle with olive oil, lime juice, and all spices. Toss until heavily coated. Bake to Perfection: Spread the shrimp in a single layer. Bake for 8 to 10 minutes just until they turn into beautiful, juicy bright pink shrimp. Make the Crunchy Slaw: While the shrimp bakes, toss the shredded purple cabbage with lime juice and salt. This creates that bright, vibrant crunch. Blend the Drip: In a blender, combine the avocado, Greek yogurt, cilantro, garlic, and lime juice. Blend until it becomes an incredibly rich, thick, pale green avocado sauce. Assemble and Drip: Slide your low-carb tortillas onto the edge of the sheet pan for the last 2 minutes of baking to warm them. Lay down a generous bed of the vibrant crunchy purple cabbage slaw inside each tortilla. Top heavily with the hot bright pink shrimp. Flood every single taco with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Serve immediately! #seafood #Recipe #delicious #fyp #tacos
Spicy, vibrant, and the ultimate healthy handheld bite! 🌮🦐🥑 Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Servings: 4 🔥🔥🔥Ingredients: The Sheet Pan Seafood 1 lb large shrimp, peeled and deveined 2 tbsp olive oil 1 tsp chili powder 1 tsp smoked paprika 1/2 tsp garlic powder Juice of 1 lime Salt and black pepper to taste The Handheld Base & Crunchy Slaw 8 low-carb tortillas 2 cups shredded purple cabbage 1 tbsp lime juice Pinch of salt The Thick Pale Green Avocado Sauce Drip 1 ripe avocado 1/4 cup Greek yogurt (0% fat) 1/4 cup fresh cilantro 1 clove garlic Juice of 1 lime Splash of water (to blend) 🔥🔥🔥Instructions: Prep the Seafood: Preheat your oven to 400°F (200°C). Place the raw shrimp on a lined baking tray for an easy, low-friction sheet pan cleanup. Drizzle with olive oil, lime juice, and all spices. Toss until heavily coated. Bake to Perfection: Spread the shrimp in a single layer. Bake for 8 to 10 minutes just until they turn into beautiful, juicy bright pink shrimp. Make the Crunchy Slaw: While the shrimp bakes, toss the shredded purple cabbage with lime juice and salt. This creates that bright, vibrant crunch. Blend the Drip: In a blender, combine the avocado, Greek yogurt, cilantro, garlic, and lime juice. Blend until it becomes an incredibly rich, thick, pale green avocado sauce. Assemble and Drip: Slide your low-carb tortillas onto the edge of the sheet pan for the last 2 minutes of baking to warm them. Lay down a generous bed of the vibrant crunchy purple cabbage slaw inside each tortilla. Top heavily with the hot bright pink shrimp. Flood every single taco with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Serve immediately! #seafood #Recipe #delicious #fyp #tacos

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