Spicy Shrimp Taco Bowl

Ingredients:

Shrimp:

• 2 lbs. shrimp, rinsed and tailed
• 2 cloves garlic, minced
• 1/2 Tablespoon olive oil
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons salt
• Red pepper flakes, to taste (optional)

Salsa:

• 1 bell pepper, diced
• 1 onion, diced
• 1 jalapeno, diced
• 1 lime, juiced
• 1 1/4 cup mango, diced
• 1/4 teaspoon salt
• Handful cilantro, chopped

Dressing:

• 1/2 cup Greek yogurt
• 1/2 an avocado 
• 1/2 teaspoon onion powder
• 1 oz. cotija cheese
• 3/4 teaspoon salt
• 2 cloves garlic, minced
• 1/4 teaspoon pepper
• 2 Tablespoons lemon juice
• 1/2 jalapeno, diced
• 2 green onions, chopped
• Handful cilantro

For Serving:

• Red cabbage, chopped
• Frozen cauliflower rice 
• Avocado
• Cotija cheese
• Fresh lime

Instructions:

1. Thaw and remove the tails of the shrimp. Dry and add them into a bowl. Add the olive oil, chili powder, cumin, garlic powder, onion powder and salt, mix until the shrimp are coated.
2. Heat a skillet over high heat and spray with olive oil to help with sticking.
3. Add the shrimp into the skillet in a single layer and cook for 2 minutes on each side, then cook hot for 2 more minutes.
4. After, turn off the heat to the skillet and add in the garlic and red pepper flakes. Cook until the garlic becomes golden brown.
5. Next, add all of the salsa ingredients into a bowl (bell pepper, jalapeno, onion, lime juice, salt, mango and cilantro). Store in the fridge until ready to use.
6. Blend together all of the dressing ingredients in a blender (yogurt, avocado, cotija cheese, onion powder, garlic, salt, pepper, lemon juice, jalapeno, cilantro, green onions). Store in the fridge until ready to use.
7. Cook frozen cauliflower rice in a skillet on medium heat for a few minutes.
8. Toss the chopped cabbage with a little bit of the dressing and some lime juice.
9. Add the rice of choice to the bottom of your bowl, top with cabbage, mango salsa, spicy shrimp, more avocado, cheese, lime juice, etc. and top with the dressing.
10. Serve and enjoy!

Nutrition Facts:

Calories: 330 

Fat: 11 g

Carbs: 28 g

Fiber: 11 g

Protein: 32 g