Fill these gluten-free alternative to tortillas with grilled shrimp and spicy mayo for an easy weeknight dinner

his low-carb twist on tacos is an easy (and healthy) weeknight meal. Chef Danny Seo serves up a coconut flour-based alternative to tortillas that has a fraction of the calories without skimping on taste. Start by adding egg whites, coconut flour, baking powder, and water together in a large mixing bowl, and whisk the ingredients until well blended. Heat one tablespoon of coconut oil on the stove before pouring in the coconut flour mixture. Treat it like a pancake: cook until each side is lightly browned, and then flip. Once the “tortilla” cools, use a knife to spread spicy mayo on one side. Add grilled shrimp, cilantro, and lime to taste. With all the calories you’re saving, you shouldn’t feel guilty about reaching for that second glass of wine—a tangy Sauvignon blanc pairs especially well with this spicy dish.


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