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Grilled Shrimp Taco Bowl

Judy Kim
  • 20 minutes
  • Serves 4

INGREDIENTS

2

Romaine hearts

1 1/2 lb

Shrimp, medium

2

Avocados, pitted and sliced

1/2 cup

Cilantro, fresh

1 clove

Garlic

4

Green onions

1 cup

Red cabbage

2 tbsp

Lime juice, fresh

1/2 cup

Mayonnaise

1

Black pepper, Freshly ground

1

Kosher salt

1/2 tsp

Red pepper flakes

2 tbsp

Olive oil, extra-virgin

1/4 cup

Red wine vinegar

4

Corn tortillas

1 cup

Yogurt, plain