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Shrimp and Avocado Taco Bowls
15 min prep time
2servings
Recipe by
Robyn Webb, MS, LN
Photo by
Eric Hinders
How to Make Shrimp and Avocado Taco Bowls
15 min prep time
2servings
1 bowl
Print Recipe >
Step-By-Step Instructions:
- 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.
- Stir the chili powder into the Greek yogurt.
- Top each “taco” bowl with the Greek yogurt mixture and salsa. Sprinkle chopped fresh cilantro on top, if desired.
Nutrition facts
2 Servings
-
Serving Size
1 bowl
- Amount per serving Calories 230
-
Total Fat
6g
- Saturated Fat 1g
- Cholesterol 215mg
- Sodium 180mg
-
Total Carbohydrate
16g
- Dietary Fiber 4g
- Total Sugars 6g
- 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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