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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
Cooked shrimp is an easy short cut, or you can use leftover shrimp and keep it in the fridge overnight. The pineapple and avocado add a bright, fresh flavor to these easy taco bowls.
15 min prep time
2servings
1 lettuce bowl + 4 oz shrimp + about 1/2 cup pineapple and avocado
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Step-By-Step Instructions:
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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.
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Stir the chili powder into the Greek yogurt.
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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 lettuce bowl + 4 oz shrimp + about 1/2 cup pineapple and avocado
- Amount per serving Calories 250
- % Daily value*
-
Total Fat
6g
8%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 215mg 72%
- Sodium 400mg 17%
-
Total Carbohydrate
17g
6%
- Dietary Fiber 6g 21%
- Total Sugars 9g
- Added Sugars 0g 0%
- Protein 35g
- Potassium 1240mg 26%
Ingredients
fully cooked shrimp (peeled, deveined, tails removed)
1/2 lbs
salsa
1/4 cup
avocado (peeled and diced)
1/2 med
tomato(es) (diced)
1 med
green onion (scallion) (minced)
1/4 cup
Fresh Pineapple (finely diced)
1/4 cup
jalapeño pepper (sliced, optional)
1 tbsp
bibb lettuce
2 leaves
chili powder
1/2 tsp
Plain Nonfat Greek yogurt
1/4 cup
fresh cilantro (optional)
2 tbsp
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