55+ Low Carb Dinner Recipes Your Family Will Love

Finding tasty, low-carb dinner recipes for the family can be a challenge, especially when you’re aiming to please everyone at the table. This collection of 55+ recipes is designed to keep dinner fun and healthy, featuring a variety of dishes that are both satisfying and easy to make. Say goodbye to mealtime stress with these delicious options that make it simple to stick to low-carb eating while keeping the whole family happy.

Lemon Herb Grilled Salmon with Asparagus

this …

This Lemon Herb Grilled Salmon with Asparagus is a delightful dish that brings together fresh flavors and healthy ingredients. The salmon is perfectly grilled, offering a tender texture that pairs beautifully with the crisp asparagus. The bright lemon slices on top not only add a pop of color but also enhance the overall taste with a zesty kick.

Grilling salmon is a fantastic way to keep it moist while infusing it with smoky flavors. The asparagus, seasoned and grilled alongside, adds a nutritious crunch to the meal. This dish is not only low in carbs but also packed with protein, making it a great choice for family dinners.

Gather your family around the table to enjoy this simple yet elegant meal. It’s perfect for any night of the week and can be prepared in under 30 minutes. Serve it with a side salad or some quinoa for a complete dinner.

Ingredients

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 2 lemons (one for juice, one sliced)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your grill to medium-high heat.
2. In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
3. Brush the salmon fillets and asparagus with the olive oil mixture.
4. Place the salmon on the grill, skin side down, and add the asparagus next to it.
5. Grill the salmon for about 6-8 minutes per side, depending on thickness, and the asparagus for about 4-5 minutes until tender.
6. During the last minute of grilling, add lemon slices on top of the salmon.
7. Once cooked, remove from the grill and garnish with fresh parsley before serving.

Creamy Garlic Mushroom Chicken Skillet

This Creamy Garlic Mushroom Chicken Skillet is a delightful dish that brings comfort and flavor to your dinner table. The image showcases tender chicken pieces nestled in a rich, creamy sauce, surrounded by sautéed mushrooms. The golden-brown chicken and earthy mushrooms create a beautiful contrast, making this dish not only tasty but visually appealing.

Perfect for a family dinner, this recipe is low in carbs and high in flavor. The creamy garlic sauce is made with simple ingredients, allowing the natural flavors of the chicken and mushrooms to shine. It’s a quick meal that can be whipped up on a busy weeknight, yet it feels special enough for a weekend gathering.

Let’s get cooking!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the sliced mushrooms and cook until they are soft, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth and bring to a simmer. Let it reduce for about 3-4 minutes.
4. Stir in the heavy cream and return the chicken to the skillet. Cook for another 5 minutes, allowing the sauce to thicken slightly.
5. Garnish with fresh parsley before serving. Enjoy your creamy garlic mushroom chicken with a side of steamed vegetables or a fresh salad!

Stuffed Bell Peppers with Ground Turkey and Quinoa

Stuffed bell peppers are a colorful and nutritious dinner option. They are easy to prepare and can be customized to fit your family’s tastes. In this recipe, we use ground turkey and quinoa, making it a low-carb choice that’s still filling.

The vibrant colors of the peppers add a cheerful touch to your dinner table. Each pepper is packed with a delicious mixture of protein and grains, topped with a sprinkle of cheese for extra flavor. This dish is not only tasty but also visually appealing, making it a hit with both kids and adults.

Let’s get cooking!

Ingredients

• 4 large bell peppers (red, yellow, or green)
• 1 pound ground turkey
• 1 cup cooked quinoa
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz), drained
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a skillet, cook the ground turkey over medium heat until browned. Add the onion and garlic, cooking until softened.
4. Stir in the cooked quinoa, diced tomatoes, cumin, paprika, salt, and pepper. Mix well and let it cook for a few minutes.
5. Stuff each bell pepper with the turkey and quinoa mixture. Top with shredded cheese.
6. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly.
7. Garnish with fresh parsley before serving.

Cauliflower Rice Stir-Fry with Shrimp

Cauliflower Rice Stir-Fry with Shrimp is a delightful dish that’s perfect for family dinners. This recipe combines the lightness of cauliflower rice with the savory flavors of shrimp and fresh vegetables. The vibrant colors of the bell peppers and green onions make it visually appealing, while the shrimp adds a satisfying protein boost.

This dish is not only low in carbs but also packed with nutrients. It’s a great way to sneak in more veggies while keeping the meal light and flavorful. The shrimp, cooked to perfection, pairs wonderfully with the crunchy vegetables, creating a satisfying texture in every bite.

To make this dish, you’ll need a few simple ingredients that are easy to find. The preparation is quick, making it a perfect choice for busy weeknights. Plus, it’s a fun way to get the family involved in cooking!

Ingredients

• 1 head of cauliflower, grated into rice-sized pieces
• 1 pound shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut
• 3 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• Salt and pepper to taste

Instructions

1. Prepare the Cauliflower Rice: Grate the cauliflower using a box grater or a food processor until it resembles rice.
2. Cook the Shrimp: In a large skillet, heat sesame oil over medium heat. Add garlic and ginger, sautéing for about 30 seconds. Add shrimp and cook until pink, about 3-4 minutes. Remove shrimp and set aside.
3. Stir-Fry the Vegetables: In the same skillet, add bell pepper and green beans. Cook for 3-4 minutes until tender-crisp.
4. Add Cauliflower Rice: Stir in the cauliflower rice and soy sauce. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender.
5. Combine: Return the shrimp to the skillet, mixing everything together. Season with salt and pepper. Garnish with chopped green onions before serving.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini noodles are a fantastic low-carb alternative to traditional pasta. They soak up flavors beautifully, making them perfect for a variety of dishes. In this recipe, we pair them with fresh pesto and grilled chicken for a satisfying meal that the whole family will enjoy.

The vibrant colors in the dish, with the green of the zucchini and basil, the golden grilled chicken, and the bright red cherry tomatoes, make it visually appealing. This meal is not just about looks; it’s packed with nutrients and flavor.

Making zucchini noodles is simple. You can use a spiralizer or a vegetable peeler to create thin strands. Toss them with homemade or store-bought pesto, and top with grilled chicken for protein. Add some cherry tomatoes for a burst of sweetness and freshness.

Ingredients

• 2 medium zucchinis
• 2 chicken breasts
• 1 cup basil pesto
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a grill pan over medium heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked. Let it rest before slicing.
2. Make Zucchini Noodles: While the chicken is cooking, spiralize the zucchinis into noodles. If you don’t have a spiralizer, use a vegetable peeler to create thin strips.
3. Combine: In a large bowl, toss the zucchini noodles with pesto until well coated. Add the halved cherry tomatoes and mix gently.
4. Serve: Plate the zucchini noodles and top with sliced grilled chicken. Garnish with fresh basil leaves for an extra touch of flavor.

Spaghetti Squash with Marinara and Meatballs

Spaghetti squash is a fantastic low-carb alternative to traditional pasta. It has a unique texture that mimics spaghetti, making it a perfect base for marinara sauce and meatballs. This dish is not only healthy but also satisfying for the whole family.

The image shows a delicious bowl of spaghetti squash topped with rich marinara sauce and hearty meatballs. The vibrant red sauce contrasts beautifully with the golden strands of squash. A sprinkle of fresh herbs adds a pop of color and flavor, making this meal visually appealing.

This recipe is simple and quick to prepare, making it ideal for busy weeknights. You can roast the spaghetti squash in the oven while you prepare the meatballs and sauce, allowing the flavors to meld together perfectly.

Ingredients

• 1 medium spaghetti squash
• 1 pound ground turkey or beef
• 1 cup breadcrumbs (or almond flour for low-carb)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 teaspoons Italian seasoning
• 2 cups marinara sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. In a bowl, combine ground turkey or beef, breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs and place them on a baking sheet. Bake for 20-25 minutes until cooked through.
4. While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
5. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Serve topped with marinara sauce and meatballs. Garnish with fresh parsley before serving.

Eggplant Lasagna with Ricotta and Spinach

This Eggplant Lasagna with Ricotta and Spinach is a delightful twist on a classic dish. Instead of traditional pasta, it uses layers of tender eggplant, making it a perfect low-carb option for family dinners. The vibrant colors of the dish, with rich red tomato sauce and creamy white ricotta, make it visually appealing and appetizing.

The combination of spinach and ricotta adds a nutritious touch, while the melted cheese on top creates a comforting finish. This recipe is not only healthy but also easy to prepare, making it a great choice for busy weeknights.

Gather your ingredients and get ready to impress your family with this delicious meal!

Ingredients

• 2 large eggplants, sliced into thin rounds
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for about 15 minutes to draw out moisture.
3. In a bowl, mix ricotta cheese, chopped spinach, egg, oregano, salt, and pepper until well combined.
4. In a baking dish, spread a layer of marinara sauce on the bottom. Layer eggplant slices, followed by the ricotta mixture, and then some mozzarella cheese. Repeat the layers, finishing with marinara sauce and mozzarella on top.
5. Sprinkle grated Parmesan cheese over the top layer.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving. Garnish with fresh basil.

Cabbage Roll Casserole with Ground Beef

Cabbage Roll Casserole is a comforting dish that brings together the flavors of traditional cabbage rolls without the fuss of rolling each one. This recipe is perfect for busy families looking for a low-carb dinner option. The image showcases a delicious casserole packed with ground beef, vibrant bell peppers, and a rich tomato sauce, topped with a sprinkle of herbs.

The combination of ingredients makes this dish not only tasty but also nutritious. Cabbage is low in carbs and high in fiber, making it a great choice for those watching their carbohydrate intake. Ground beef adds protein, while the peppers contribute a pop of color and flavor.

Making this casserole is simple. You start by browning the ground beef and mixing it with cooked rice or cauliflower rice for a low-carb twist. Then, layer the mixture with cabbage and sauce in a baking dish. Bake until everything is heated through and the flavors meld together.

This dish is not only easy to prepare but also perfect for leftovers. It can be stored in the fridge and reheated for a quick meal during the week. Enjoy this hearty casserole with a side salad for a complete dinner.

Ingredients

• 1 pound ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium head of cabbage, chopped
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 bell pepper, chopped
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, brown the ground beef with the chopped onion and minced garlic until cooked through. Drain excess fat.
3. Add the chopped cabbage, diced tomatoes, tomato sauce, bell pepper, Italian seasoning, salt, and pepper to the skillet. Stir well to combine.
4. Transfer the mixture to a greased baking dish. If using, sprinkle cheese on top.
5. Bake for 30-35 minutes, or until the cabbage is tender and the casserole is bubbly.
6. Let it cool for a few minutes before serving. Enjoy!

Turkey and Spinach Stuffed Mushrooms

These turkey and spinach stuffed mushrooms are a fantastic low-carb dinner option for the family. They’re not just healthy, but also packed with flavor. The mushrooms serve as a perfect vessel for the savory turkey and fresh spinach filling. Each bite is a delightful mix of textures and tastes, making them a hit at the dinner table.

To prepare this dish, you’ll need some simple ingredients. Start with fresh mushrooms, ground turkey, spinach, cream cheese, and a few spices to elevate the flavor. The mushrooms are hollowed out and filled with a creamy mixture that bakes beautifully, creating a warm and satisfying meal.

These stuffed mushrooms are great for any occasion. They can be served as a main dish or as an appetizer. Plus, they’re easy to make, which is a bonus for busy weeknights. Everyone will love these tasty bites!

Ingredients

• 12 large mushrooms, stems removed
• 1 pound ground turkey
• 2 cups fresh spinach, chopped
• 4 ounces cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, cook the ground turkey over medium heat until browned. Add the chopped spinach and cook until wilted.
3. In a bowl, mix the turkey, spinach, cream cheese, garlic powder, onion powder, salt, and pepper until well combined.
4. Stuff each mushroom cap with the turkey and spinach mixture.
5. Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes until the mushrooms are tender.
6. Serve warm and enjoy!

Baked Lemon Garlic Chicken Thighs

Baked Lemon Garlic Chicken Thighs are a fantastic dish for family dinners. The chicken thighs are juicy and full of flavor, thanks to the zesty lemon and aromatic garlic. This recipe is perfect for those looking for low-carb options that everyone will enjoy.

The image shows beautifully baked chicken thighs, golden and slightly crispy on top, surrounded by fresh lemon slices. The vibrant colors make this dish not just tasty but also visually appealing. Pair it with a simple salad or steamed veggies for a complete meal.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.
3. Place the chicken thighs in a baking dish and pour the marinade over them, ensuring they are well coated.
4. Bake for 35-40 minutes or until the chicken is cooked through and the skin is crispy.
5. Garnish with fresh parsley before serving. Enjoy your delicious meal!

Chicken Fajita Salad with Cilantro Dressing

This Chicken Fajita Salad is a colorful and tasty option for a low-carb dinner. The vibrant mix of grilled chicken, fresh veggies, and a zesty cilantro dressing makes it a family favorite. It’s not just healthy; it’s also quick to prepare, making it perfect for busy weeknights.

The salad features tender pieces of chicken, sautéed bell peppers, and crisp lettuce. The cilantro dressing adds a refreshing kick that ties all the flavors together. You can customize it by adding your favorite toppings like avocado or cheese.

Gather your ingredients and let’s get cooking!

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup lettuce, chopped
• 1/4 cup fresh cilantro
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• 1 clove garlic, minced
• Lime wedges for serving

Instructions

1. Season the chicken with olive oil, chili powder, cumin, salt, and pepper. Grill or sauté until cooked through, about 6-7 minutes per side. Let it rest before slicing.
2. In a skillet, add a bit more olive oil and sauté the sliced bell peppers until tender.
3. In a small bowl, mix cilantro, Greek yogurt, lime juice, and minced garlic to make the dressing.
4. In a large bowl, combine the chopped lettuce, grilled chicken, and sautéed peppers. Drizzle with the cilantro dressing.
5. Toss gently and serve with lime wedges on the side.

Roasted Vegetable Medley with Balsamic Glaze

This roasted vegetable medley is a colorful and healthy addition to any low-carb dinner. The mix of vibrant vegetables like bell peppers, butternut squash, and eggplant creates a delightful dish that’s not only visually appealing but also packed with flavor. The balsamic glaze adds a sweet and tangy touch, enhancing the natural sweetness of the veggies.

Preparing this dish is simple. Start by chopping your favorite vegetables into bite-sized pieces. Toss them in olive oil, salt, and pepper. Spread them out on a baking sheet and roast until they are tender and slightly caramelized. Drizzle with balsamic glaze just before serving for that extra zing!

Ingredients

• 1 medium eggplant, diced
• 1 bell pepper, chopped
• 2 cups butternut squash, cubed
• 1 red onion, sliced
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic glaze
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the diced eggplant, bell pepper, butternut squash, and red onion.
3. Drizzle with olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
6. Remove from the oven and drizzle with balsamic glaze. Toss gently to combine.
7. Garnish with fresh parsley before serving.

Beef and Broccoli Stir-Fry

Beef and broccoli stir-fry is a classic dish that brings together tender beef and vibrant broccoli in a savory sauce. This meal is not only delicious but also low in carbs, making it perfect for family dinners. The bright colors of the vegetables and the rich brown of the beef create an inviting plate that everyone will love.

To make this dish, you’ll need some simple ingredients. Start with thinly sliced beef, fresh broccoli florets, and a few pantry staples like soy sauce and garlic. The cooking process is quick, which is great for busy weeknights. Just sauté the beef until browned, add the broccoli, and stir in the sauce for a flavorful finish.

This stir-fry is a great way to enjoy a healthy meal without sacrificing taste. Serve it over cauliflower rice for a complete low-carb dinner that the whole family will enjoy!

Ingredients

• 1 pound beef sirloin, thinly sliced
• 2 cups broccoli florets
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons sesame oil
• Salt and pepper to taste
• 1 tablespoon cornstarch (optional, for thickening)

Instructions

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add the sliced beef and cook until browned, about 3-4 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Add the broccoli florets and cook for 2-3 minutes until they are bright green and tender-crisp.
5. Pour in the soy sauce and oyster sauce, stirring to combine. If you want a thicker sauce, mix cornstarch with a little water and add it to the skillet.
6. Season with salt and pepper to taste, then serve hot.

Pesto Chicken Bake with Mozzarella

This Pesto Chicken Bake is a delightful dish that combines juicy chicken with rich pesto and creamy mozzarella. The vibrant green of the pesto adds a pop of color, while the melted cheese creates a comforting layer on top. This dish is perfect for a family dinner, especially for those looking to keep things low carb.

To make this recipe, you’ll need some simple ingredients. Start with chicken breasts, fresh pesto, mozzarella cheese, and a few spices. The combination of flavors makes it a hit with both kids and adults.

Cooking is straightforward. First, season the chicken and spread a generous layer of pesto on top. Then, add slices of mozzarella to melt beautifully in the oven. Bake until the chicken is cooked through and the cheese is bubbly and golden.

Serve this dish with a side of veggies or a fresh salad for a complete meal. It’s not just tasty; it’s also healthy and satisfying.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh pesto
• 1 cup mozzarella cheese, shredded
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with garlic powder, salt, and pepper.
3. Place the chicken in a baking dish and spread the pesto evenly over each piece.
4. Top with shredded mozzarella cheese.
5. Bake for 25-30 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
6. Garnish with fresh parsley if desired, and serve warm.

Shrimp Tacos with Avocado Lime Sauce

These shrimp tacos are a fun and tasty way to enjoy a low-carb dinner. The vibrant colors of the shrimp, fresh lime, and creamy avocado sauce make this dish not only delicious but also visually appealing. Each taco is packed with flavor, making it a hit for the whole family.

Start with succulent shrimp, seasoned just right. The avocado lime sauce adds a creamy texture and a zesty kick that perfectly complements the shrimp. Serve these tacos with fresh cilantro and lime wedges for an extra burst of flavor.

This recipe is simple to prepare, making it ideal for busy weeknights. You can customize the toppings to suit your family’s taste, whether it’s adding more veggies or a dash of hot sauce.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 8 small low-carb tortillas
• 1 avocado
• 1 lime, juiced
• 1/4 cup Greek yogurt
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, salt, and pepper. Let it marinate for about 10 minutes.
2. Cook the Shrimp: Heat a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque.
3. Make the Avocado Sauce: In a blender, combine the avocado, lime juice, and Greek yogurt. Blend until smooth and creamy. Adjust seasoning if needed.
4. Assemble the Tacos: Warm the low-carb tortillas in a skillet or microwave. Place shrimp in each tortilla, drizzle with avocado sauce, and top with fresh cilantro.
5. Serve: Enjoy your shrimp tacos with lime wedges on the side for an extra zing!