David Buer’s Skinny Shrimp Taco Skewer

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Tools
Sharp knife
Cutting board
Small bowl
Champagne flute or small cookie cutter
Skewer

1 Large whole-wheat (high-fiber tortilla)
1 tsp Avocado
6 Small (cooked, tail-off shrimp)
6 Large spinach leaves
3 Grape tomatoes
1 tbsp Extra virgin olive oil
1 pinch Garlic powder
1 pinch Sea salt
Cracked black pepper (to taste)
1/2 Lemon
1 slice Lime

Place the tortilla on a cutting board. Using the champagne flute (or cookie cutter), cut 6 small circles out of the tortilla. Do the same with the spinach leaves and place them on each tortilla circle.

Slice the 3 grape tomatoes in half, then flatten and squeeze the seeds and juice out of the tomatoes. Place each on top of spinach.

Squeeze the lemon juice into a small bowl. Add olive oil, sea salt, garlic powder and black pepper. Stir to combine.

Dip a shrimp in the dressing, place inside of a spinach tortilla shell and carefully skewer. Repeat with each shrimp.

Mash avocado until smooth and creamy, place inside a small zip-top bag and trim the very tip off a corner. Squeeze avocado through that corner, piping a small line over each taco. Use the same method for the sour cream.

Top with a squeeze of lime and dig in!

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