Remove shells from shrimp and rinse thoroughly. Dry shrimp.

Add the lemon juice, salt, pepper and grape seed oil to the shrimp. Mix until the shrimp are thoroughly covered in the marinade. Place in the refrigerator for 20-25 minutes.

Meanwhile, prepare the condiments; cabbage tomato, onion, garlic, lime and cilantro. Set aside.

In a small bowl, mix the mayonnaise, hot sauce and broth (water).
Stir thoroughly, set aside.

Heat a cast iron skillet or other skillet to medium-high heat. Place a few drops of grape seed oil in the pan and spread oil in center of the pan with a paper towel.

Place the tortilla in the pan coat both sides of the tortilla, salt (optional) and cook until desired tenderness. Repeat for second tortilla.

Place tortillas in foil to keep warm and place in 170 degree oven to keep warm (optional).

Drain the marinade from the shrimp and dispose the liquid. Heat a sauté pan to medium-high and add a teaspoon of grape seed oil. Add the garlic and the onion, sauté for 30 seconds.

Reduce the heat to medium and add the marinaded shrimp to the garlic/onion mixture.

Cook the shrimp on each side until just opaque, about 3-4 minutes.

Turn one shrimp over to check for doneness. Shrimp should be white, no longer transparent.

Turn the remaining shrimp over and cook for another 3-4 minutes, but check again to make sure the entire shrimp has just turned white. Remove from heat immediately.

Place shrimp on a cutting board and cut each shrimp in 3-4 pieces.

Divide shrimp for two tacos.

Enough shrimp for 2 tacos!

Add the desired condiments to your tacos.

Add the creamy hot sauce and onions.

Then add the shredded cabbage, tomato, cilantro and squeeze of lime as desired.

I love the combination of the lime juice, cilantro and creamy hot sauce just finishes the tacos perfectly, adding a nice freshness to the tacos.

I was really happy with how this recipe turned out!

I use this tortilla brand! I really like these!

And if you want to save more calories, they have the low-carb variety, too.