Shrimp and Avocado Taco Bowls

Shrimp and Avocado Taco Bowls
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Eric Hinders.
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 bowl
  • Amount per serving Calories 230

  • Total Fat 6g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 215mg
  • Sodium 180mg
  • Total Carbohydrate 16g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 31g
  • Potassium 830mg
  • Phosphorus 355mg

Choices/Exchanges: 1 Nonstarchy vegetable, 4 Lean protein



  • shrimp (peeled, deveined, tails removed)
    1/2 lbs
  • avocado (peeled and diced)
  • tomatoes (diced)
  • green onion (scallion) (minced)
    1/4 cup
  • Fresh Pineapple (finely diced)
    1/4 cup
  • jalapeño pepper (sliced, optional)
    1 tbsp
  • bibb lettuce
    2 head
  • chili powder
    1/2 tsp
  • Plain Nonfat Greek yogurt
    1/4 cup
  • salsa
    1/4 cup
  • fresh cilantro (optional)
    2 sprig


  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.

  • Recommended

    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.