1/2 bag frozen pepper and onions, thawed & drained

4 large romaine lettuce leaves, washed and dried

2 tbsp olive oil (or coconut oil), for frying

sour cream, salsa, cheddar cheese, avocado; optional for serving

2 tbsp taco seasoning (homemade or from packet)

26-28 med shrimp; shelled, deveined & precooked (thawed from frozen)

3/4 tbsp lime juice

1 tbsp fresh cilantro, chopped

*Mix together in a bowl; thawed shrimp, add taco seasoning, lime juice and cilantro.

*Heat oil in skillet over med-low heat.  Add shrimp mix from bowl.  Cook/Heat for a couple minutes to get the seasonings with the shrimp.

*Carefully add the peppers & onions mix, to avoid splatter in case didn't get drained well.When to desired warmth, remove from heat.  Add to prepared romaine lettuce leaves.

*Add desired sour cream, salsa avocado, etc. (Macro's does not include these.)

*When peppers & onions are warmed thru, add the chicken thigh strips to the skillet.

Some love Salmon, some don't ... others prefer Tuna. For the most part I personally myself love them both! Regardless of your preference, this Tuna Pattie recipe will be a perfect recipe for you to try if you want a simple, easy and undeniably delicious fish/seafood patty. 

You may certainly substitute salmon, of course. In other words, use whichever of the two is your preference.

If you aren't on Keto, that's fine - you can simply use cracker crumbs in place of crushed pork rinds. And slap it between a couple of slices of bread, if you desire.

Likewise, kid's love these, too. Tuna patties can be served as lunch or dinner; with or without bread; perhaps with a bit of macaroni & cheese as a side for the kids? They'll eat these either way.

3 @ 5 oz cans Tuna, drained, finely shredded

4½ oz pork rinds, finely crushed

1 tsp dried dill weed

½ tsp smoked paprika

pinch salt

1 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

2 eggs

1 tbsp mayonnaise

coconut or olive oil for frying

*In a large bowl, finely shred the tuna from the can. Make sure there are no 'chunks'.

*Place pork rinds in a gallon baggie and finely smash or use rolling pin, as I did. Add to tuna in bowl

*Add the cheeses.

*Mix all these dry ingredients together well.

*Add the eggs and mayo. Mix very well. Mix will seem too dry, but as they cook the cheese melts adding moisture and holding them together.

*Heat the coconut or olive oil in a frying on low to med-low heat (I used enough to make about 1/4 inch up on patties. (The thicker you make your patties the lower you will need to have your heat to keep them from burning on the outside and still cold on the inside.)

*Divide mixture into 4 'balls'. Form into patties, about 1/2"-3/4" thick. Fry in oil until nicely browned and warmed all thru.

I love eggs! Anyway I can get them; well, except for raw, of course! Sometimes it's just plain fun, not to mention delicious, to switch-up the ingredients and ways to cook them to bring more variety. Sprinkle in some bacon or try the new sausage strips fried and crumbled in. Switch up the cheddar cheese for some swiss cheese for a different taste - however you like it will be great!

This Breakfast Scramble with Cilantro Salsa recipe does just that. Plus, the really nice thing is that these are also Low Carb/Keto friendly for those of you looking for those types of recipes.

Consequently, even if you aren't looking for Keto or Low Carb foods, this breakfast scramble is delicious for any and everyone, young and old.