Macro-friendly Spicy Shrimp Taco Bowl

 This dish is loaded with so many fresh bright flavors! I loved how many colors were in this dish and how healthy it tasted!

INGREDIENTS 

(Serves 6)

SPICY SHRIMP

2 lbs. shrimp

2 tsp. Chili powder

1 tsp. Cumin

1 tsp. Onion powder

1 tsp. Garlic powder

2 tsp. Salt

1/2 Tbsp. Olive oil

2 cloves garlic, minced 

Pinch of red pepper flakes for heat

Cabbage

MANGO SALSA 

1 Bell pepper, diced (red, orange, or yellow are best)

1 Jalapeño, diced

1 medium onion, diced

1 lime zested and juiced

1/4 tsp. Salt

1 1/4 C mango, diced

Handful of cilantro, chopped

DRESSING 

1/2 C non-fat Greek yogurt

1/2 C reduced-fat buttermilk

Half an avocado

1 oz. Cotija cheese

1/2 tsp. Onion powder

2 frozen garlic cubes or 2 minced cloves

3/4 tsp. Salt

1/4 tsp. Pepper

2 Tbsp. Fresh lemon juice

1/2-1 fresh jalapeño

Handful of cilantro - if you hate cilantro, sub parsley, still good!

2 Green onions

INSTRUCTIONS

Thaw and remove tails on your shrimp. Pat dry and place in a bowl. Add your dry seasonings and olive oil. Combine well so it covers the shrimp.

Heat a heavy bottomed skillet over high heat. Spray with a mist of olive oil spray.

Add your shrimp in a single layer, cooking in shifts if needed. Cook for 2 minutes, then flip. Cook how for 2 more minutes.

Turn off the pan and add the garlic and red pepper flakes. Toss around in the hot pan to cook the garlic just a little bit without burning.

Combine all the salsa ingredients to make the mango salsa and blend together all dressing ingredients to make the dressing. Store both in the fridge until you’re ready to use. Use them on all of your salads, bowls and tacos.

Cook cauliflower rice, or regular rice.

Toss cabbage with 1 Tbsp. Of the dressing and a squeeze of lime.

Add your cauliflower rice or rice to a bowl and top with dressed cabbage, spicy shrimp, mango salsa, avocado, and additional 2 Tbsp of dressing.

Finish with a sprinkle of cotija cheese, fresh cilantro, and a squeeze of fresh lime. Enjoy!

Thanks for the Original recipe found HERE. 

Cilantro Lime Air Fryer Chicken Tenderloins

 This recipe goes along so well while dipping it with the Jalapeño Herb Sauce. This was a huge hit with every single person in our family. The flavor is so delicious! 

INGREDIENTS

2.5 lbs chicken tenderloins

CILANTRO LIME MARINADE

1/4 C lime juice

1 Tbsp. Olive oil

1 Tbsp. Honey

1/4 C cilantro minced

5 frozen cubes garlic or fresh cloves, minced

2 tsp. Chili powder

2 tsp. Ground cumin

1 tsp. Onion powder

1/2 tsp. Kosher salt

INSTRUCTIONS

Combine the ingredients to make the marinade in a large resealable bag and shake to mix. Trim the tenderloins and place them in the bag with the marinade. Marinate for 30 minutes to 2 hours.

Preheat air fryer to 400 degrees F for 2-3 minutes. Just before cooking, sprinkle the chicken with a good pinch of kosher salt and a few cracks of pepper. Spray the air fryer basket with a mist of olive oil and place the tenderloins into the basket in a single layer. Cook for 10 minutes or until the tenderloins reach an internal temperature of 165 degrees F. You can also grill the chicken at medium-high heat for 2-3 minutes per side.

Remove chicken from air fryer and serve with the linked sauce above. Use leftovers in tacos, salads, wraps, sandwiches, and bowl throughout the week.

Thanks to the original recipe found HERE.

Jalapeños Herb Sauce

 I have been introduced to Lillie Eat and Tells blog recently and I came across this Jalapeños herb sauce that goes so well with the Cilantro Lime Air Fryer Chicken Tenderloins. The flavor is so delicious and vibrant! It was a HUGE hit with everyone in the family.

INGREDIENTS

1 C cilantro

1C lightly packed parsley

1/4 C fresh oregano or 4 tsp. Dried

5 Tbsp red wine vinegar (or balsamic vinegar, which is what I had)

1 jalapeño, seeded

2 cloves garlic minced

1 Tbsp. olive oil

3 Tbsp. Greek yogurt

1/8-1/4 tsp. Kosher salt

Pinch of red pepper flakes

INSTRUCTIONS

Blend it all until smooth. Enjoy!

Thanks to the original recipe found HERE.

Salsa Verde

My friend that lives in North Carolina whose parents are from Mexico makes her own tortillas and made this BOMB salsa. I had to find a recipe to recreate it. It does have a slight heat to it, but it is so delicious! You could just do one jalapeños if you are worried. But the flavor is so delicious!

INGREDIENTS

8-10 Tomatillos

2 jalapeños 

1 white onion

6-7 garlic cloves

2 tsp chicken bouillon 

1 Tbsp dried oregano

Handful of cilantro (I was generous, I love cilantro)

1/2 Tbsp salt

INSTRUCTIONS

Peel and wash tomatillos, cut stems off jalapeños and cut onion in half. Heat avocado oil in a large pan and add tomatillos, onions, jalapeno, and garlic. Cook until both sides are a little charred and blistering. Add oregano, chicken bouillon, and 1 1/2 C water. Simmer until tomatillos turn light green then add everything but the water into a blender. Add salt and cilantro and blend. Cool for an hour or enjoy right away. Delicious with chips or quesadillas, or anything Mexican food really!

Thanks to the original recipe found HERE.