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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.
Summary
This recipe featured in:
Diabetes Forecast Magazine
 
  • Prep time
    15 min
  • Servings
    2 Servings
  • Serving size
    1 bowl
Cooking for 1 or 2 Dinner Foodie Lunch Main Dish Quick & Easy Salads Mexican/Southwestern Seafood
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

Cooking for 1 or 2 Dinner Foodie Lunch Main Dish Quick & Easy Salads Mexican/Southwestern Seafood
Ingredients

Ingredients

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

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Directions

Directions

  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 sour cream.

  3. Top each “taco” bowl with the sour cream mixture and salsa. Sprinkle chopped fresh cilantro on top, if desired.

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