Shrimp and Avocado Taco Bowls

15 min prep time
2servings
Recipe by Robyn Webb, MS, LN Photo by Eric Hinders
Shrimp and Avocado Taco Bowls

How to Make Shrimp and Avocado Taco Bowls

This recipe featured in:

 
15 min prep time
2servings
1 bowl
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Step-By-Step Instructions:

  1. Combine the shrimp, avocado, tomato, scallions, and pineapple (and jalapeño, if desired). Remove a few of the central leaves from each lettuce head to make a bowl. Divide the shrimp mixture between the lettuce heads.
  2. Stir the chili powder into the Greek yogurt.
  3. Top each “taco” bowl with the Greek yogurt mixture and salsa. Sprinkle chopped fresh cilantro on top, if desired.
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Nutrition facts

2 Servings

  • Serving Size
    1 bowl
  • Amount per serving Calories 230
  • Total Fat 6g
    • Saturated Fat 1g
    • Trans Fats 0g
  • Cholesterol 215mg
  • Sodium 180mg
  • Total Carbohydrate 16g
    • Dietary Fiber 4g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 31g
  • Potassium 830mg
  • Phosphorous 355mg
Ingredients
fresh cilantro (optional)
2 sprig
salsa
1/4 cup
Plain Nonfat Greek yogurt
1/4 cup
chili powder
1/2 tsp
bibb lettuce
2 head
jalapeño pepper (sliced, optional)
1 tbsp
Fresh Pineapple (finely diced)
1/4 cup
green onion (scallion) (minced)
1/4 cup
tomato(es) (diced)
1
avocado (peeled and diced)
1/2
shrimp (peeled, deveined, tails removed)
1/2 lbs

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Pretty good just was confused because the recipe said to use yogurt but in the directions it said to use sour cream. Why can't the editing on these recipes be consistent? I added the yogurt but next time I'll add sour cream instead to see how different it would taste. Was pretty good just needed some salt and pepper to the yogurt Chile pepper sauce.