• 4 Oroweat® Keto Tortilla, warmed
  • 2 tbsp (30ml) Lime Juice, divided
  • 2 tbsp (30ml) Olive Oil, divided
  • 1/2 tbsp (4g) Chili Powder
  • 1 tsp (2g) each Cumin, Oregano, Garlic Powder
  • Salt and Pepper, to taste
  • 12 (200g) Shrimp, peeled and rinsed
  • 1/2 cup (120ml) Sour Cream
  • 1/4 cup (5g) Cilantro, chopped
  • 1 (100g) Avocado, chopped
  • 1 cup (24g) Pea Shoots
  • 1/4 cup (30g) Feta Cheese, crumbled


  1. In a glass container, combine half the lime juice, olive oil, spices, and salt and pepper. Add the peeled shrimp and marinate for at least 15 minutes, up to 24 hours.
  2. In the meantime, combine the rest of the lime juice, sour cream, cilantro and water in a blender and blend until smooth, set aside.
  3. Heat the rest of the olive oil in a large frying pan on medium-high heat. Sauté the shrimp until golden, approximately two minutes on each side.
  4. Divide shrimp equally in between the Keto Tortilla, add avocado, and pea shoots, drizzle with crema and finish up with feta cheese.