Macro-Friendly Spicy Shrimp Taco Bowl

lillieeatsandtells.com

Cjoxo

subheading: Spicy Shrimp:

2 lbs shrimp (Costco bag- 808 g after rinsed and tailed etc)

2 tsp chili powder

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

2 tsp salt

½ tbsp olive oil (7 g)

2 cloves garlic, minced (or frozen cubes)

pinch of red pepper flakes for heat

subheading: Mango Salsa:

1 bell pepper, diced (118 g; red, orange, or yellow peppers are best)

1 jalapeño, diced (44 g)

1 medium onion, diced (110 g)

1 lime, zested and juiced

¼ tsp salt

1 ¼ cup mango, diced (200 g)

handful of cilantro, chopped (10 g)

subheading: Dressing:

½ cup non-fat Greek yogurt

½ cup reduced-fat buttermilk

half an avocado (40 g)

1 oz cotija cheese (28 g)

½ tsp onion powder

2 frozen garlic cubes or 2 minced cloves

¾ tsp salt

¼ tsp pepper

2 tbsp fresh lemon juice (30 g)

½ to 1 fresh jalapeño (30 g)

handful of cilantro (20 g) - If you hate cilantro, sub parsley- still good!

2 green onions (10 g)

subheading: For ONE Bowl:

3 cups cauliflower rice (255 g fresh or frozen)

Salt, pepper, and garlic powder to taste

4 ½ oz cooked spicy shrimp (125 g)

⅓ cup mango salsa (90 g)

½ cup shredded green cabbage (or mixed greens like the photo but I prefer cabbage!)

3 tbsp jalapeno avocado dressing (45 g)

¼ avocado (35 g)

2 tsp cotija cheese (7 g)

cilantro

fresh lime

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