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Diabetes Forecast

The Healthy Living Magazine

Shrimp and Avocado “Taco” Bowls

Per Serving

Shrimp 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

  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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