Shrimp and Avocado “Taco” Bowls
Per ServingShrimp and Avocado “Taco” Bowls |
||
|---|---|---|
| Makes: 2 servings | ||
| Serving Size: 1 bowl | ||
| Calories | 230 | |
| Fat | 6 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 16 | g |
| Fiber | 4 | g |
| Sugars | 6 | g |
| Cholesterol | 215 | mg |
| Sodium | 180 | mg |
| Potassium | 830 | mg |
| Protein | 31 | g |
| Phosphorus | 355 | mg |
| Choices: Fruit 0.5, Nonstarchy Vegetable 1, Lean Protein 4 | ||
- Makes: 2 servings
- Serving Size: 1 bowl
- Preparation Time: 15 minutes
Ingredients
| 1/2 | lb. | large cooked, peeled, and deveined shrimp, tails removed |
| 1/2 | small | avocado, peeled and diced |
| 1 | small | tomato, diced |
| 1/4 | cup | finely minced scallions |
| 1/4 | cup | fresh or canned-in-its-own-juice pineapple, finely diced |
| 1 | Tbsp. | sliced jalapeño (optional) |
| 2 | miniature heads Bibb lettuce | |
| 1/2 | tsp. | hot chili powder |
| 1/4 | cup | nonfat sour cream or plain nonfat Greek yogurt |
| 1/4 | cup | fresh commercially prepared, no-salt-added salsa |
| 2 | sprigs | fresh cilantro (optional) |
Directions
- 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 sour cream.
- Top each “taco” bowl with the sour cream mixture and salsa. Sprinkle chopped fresh cilantro on top, if desired.
