Deconstructed Shrimp Taco Bowls

An easy way to curb those taco cravings is to make them into a bowl. You can cut the carbs by ditching the tortilla, and eating all the insides of the taco out of a bowl, or on a salad. You can still get just as much of the flavor as you would if it were in a tortilla, and, if you ask me, you win because you get to eat more! 

This is a relatively basic bowl. You could replace the shrimp with chicken, turkey, steak, fish, etc. You could even ditch the fish/meat for a vegetarian option. I found this bowl super filling and satisfying, and the entire thing was under 300 calories. Definitely a great low-cal and low-carb option if you're looking for one! 

Start with a base; I laid down some spinach and broccoli slaw. Then I added chopped up beefsteak tomato, raw red onion, and chopped cauliflower. I sauteed the cauliflower first so it was a little softer; and I used coconut oil and Stonewall Kitchen taco seasoning. Then I added pickled jalapenos, and shrimp sauteed in coconut oil and taco seasoning as well. I put fresh cilantro on top, and then made an avocado and cilantro sauce with 2 tbsp cilantro, 1/2 an avocado, the juice of 1/2 a lime, and a heaping scoop of greek yogurt. I topped with sea salt and black pepper and voila!

// gluten free

ingredients:

2 cups spinach 

1/2 cup broccoli slaw

1/4 red onion 

1/3 head cauliflower

1/3 beefsteak tomato 

6-8 jumbo shrimp

1 tbsp coconut oil 

Stonewall Kitchen taco seasoning (1-2 tsp)

1 tbsp pickled jalapenos 

1/2 avocado 

1 heaping tbsp greek yogurt

2 tbsp fresh cilantro 

juice of 1/2 lime 

salt and pepper to taste

directions: see above!

Recipe inspired by Citygalfitness