Huevos Rancheros Bowl
MexicanHigh proteinLow calorie30 minBudget friendlyBreakfastHigh proteinLow calorie
25 min4 servings
Why this meal
30-min mealHigh proteinBudget friendlyLower calorie
Ingredients
- 1 pound shrimp
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1 garlic clove (minced)
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups shredded green cabbage
- 0.25 cup fresh cilantro (chopped)
- 8 small pieces whole wheat tortillas
- 0.25 cup low-fat Greek yogurt
- 4 pieces lime wedges
Instructions
- 1.In a medium bowl, combine shrimp, 1 tablespoon olive oil, juice of 1 lime, minced garlic, chili powder, cumin, salt, and pepper. Toss to coat and let marinate for 10 minutes.
- 2.Heat a large non-stick skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
- 3.In a separate bowl, mix shredded cabbage, chopped cilantro, juice of half a lime, and a pinch of salt to make the slaw.
- 4.Warm the whole wheat tortillas in a dry pan or microwave.
- 5.Assemble the tacos by placing a portion of cabbage slaw on each tortilla, top with cooked shrimp, then garnish with extra cilantro leaves and a light drizzle of low-fat Greek yogurt mixed with lime juice and a pinch of salt.
- 6.Serve immediately with lime wedges on the side.
Recipe by
Tess Laurent