Lots of people love Taco Tuesday, but sometimes, it’s good to give the tortillas a break. Low-calorie cauliflower rice cooks quickly and serves as a terrific base for a cilantro and lime cauliflower “rice.” This Cajun Shrimp Taco Bowl comes together in a snap and has all the best parts of a shrimp taco, and you’ll instantly fall in love with its simple avocado sauce.
Cajun Shrimp Taco Bowl
Makes 2 servings
Ingredients
- ½ pound peeled and deveined jumbo fresh shrimp
- 1 tablespoon olive oil
- 1½ teaspoons Cajun seasoning
- 1 teaspoon chopped fresh thyme
- 1 clove garlic, grated
- 4 cups hot cooked cauliflower rice
- ¼ cup chopped fresh cilantro, divided
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- Avocado Sauce (recipe follows)
- ½ cup diced avocado
- ½ cup shredded iceberg lettuce
- ¼ cup finely chopped white onion
- ¼ cup sliced radish
- Hot sauce and lime wedges, to serve
Instructions
- In a medium bowl, combine shrimp, oil, Cajun seasoning, thyme, and garlic.
- Heat a large skillet over medium-high heat. Add shrimp mixture, and cook, turning occasionally, until shrimp are browned and firm, 4 to 6 minutes.
- In another medium bowl, combine cauliflower rice, 2 tablespoons cilantro, lime juice, and salt. Divide between servings bowls; add shrimp. Drizzle with Avocado Sauce.
- In another medium bowl, combine diced avocado, lettuce, onion, radish, and remaining 2 tablespoons cilantro. Divide between serving bowls. Serve with hot sauce and lime wedges.
Avocado Sauce
Makes about ½ cup
Ingredients
- 1 large ripe avocado, pitted and diced
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon kosher salt
Instructions
- In the container of a blender, combine all ingredients; cover and blend until smooth. If mixture is too thick, add water, 1 teaspoon at a time, until mixture blends smoothly.
