Friday Foodspiration: Shrimp Taco Bowl


Ready to upgrade Tuesday Taco night? This Shrimp Taco Bowl has all the flavors you want from a taco or fajita and none of the grains (ie GMO corn tortillas). Play with the cayenne to make it more or less spicy depending on your families preference. As is, the recipe is dairy free, but those in my house who aren’t bothered by it top their bowl with sour cream and shredded cheese.


  • 1 lb Shrimp

  • 1 tbs Smoked Paprika

  • 1 tbs Cumin

  • 1/4 tsp Cayenne

  • 1/4 tsp Sea Salt

  • 1/8 tsp Black Pepper

  • 2 tbs Avocado Oil

  • 2 cups Romaine, chopped

  • 1 cup Cherry Tomatoes, halved

  • 1/4 cup Cucumber, sliced

  • 1/4 cup Red Pepper, sliced

  • 4 tbsp Cilantro, chopped

  • 2 tbs Green Onion, chopped

  • 1 Avocado, chopped

  • Dressing

    • 2 tbs Avocado Oil Mayo

    • 2 tbs Lime Juice

    • 4 tbs Avocado Oil

    • Salt and Pepper to taste


  1. Mix the Avocado Oil with the spices and toss the shrimp in this mixture.

  2. Saute in a small saucepan for 6-8 minutes or until opaque.

  3. Combine chopped vegetables and herbs in a large bowl.

  4. In a small bowl whisk ingredients for dressing, add to salad bowl and toss.

  5. Divide among serving bowls and top with cooked shrimp.

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