Fiesta Lime Taco Bowls

If you’re craving something fresh, zesty, and satisfying but still want it to fit your macros, these Fiesta Lime Taco Bowls are always on repeat. The creamy cottage cheese taco sauce makes this one a 10/10. You cann also use whatever protein you prefer, but shrimp is my fave!

Macros (Per Serving)

Serves 4

• Calories: 384

• Protein: 39g

• Carbs: 37g

• Fat: 6g

Macros are estimates and may vary slightly depending on brands used.

Ingredients

Shrimp Bowls

• 12 oz shrimp, thawed

• 1 packet Siete taco seasoning, divided

• 2 cups cooked jasmine rice
  (microwavable rice works great)

• 4 cups shredded romaine lettuce

• 1 cup frozen corn, cooked
  (steam-in-bag corn is my choice)

• 8 tbsp pico de gallo or salsa

• 4 tbsp reduced-fat feta cheese

• 2 tbsp fresh cilantro, chopped

• 1 lime, sliced

• EVOO spray, for cooking

Creamy Taco Sauce

• ⅓ cup low-fat cottage cheese, blended smooth

• Remaining ¼ packet Siete taco seasoning

Directions

1. Cook the Shrimp

Once shrimp is fully thawed, toss it with ¾ of the taco seasoning. Heat a skillet over medium heat, lightly spray with EVOO, and cook shrimp for 2–3 minutes per side until pink and cooked through. Remove from heat and set aside.

2. Prep the Bowl Ingredients

Cook rice and corn according to package instructions.
(I love using microwavable rice and steam-able corn to keep this meal extra low-effort.)

To make the sauce, blend the cottage cheese until smooth, then mix with the remaining taco seasoning. It turns into the creamiest, smoky taco sauce!!

3. Build Your Bowls

Divide ingredients evenly between 4 bowls:

• Shredded romaine

• ½ cup cooked rice

• ¼ cup corn

• Shrimp

• 2 tbsp pico or salsa

• 1 tbsp reduced-fat feta

• 1–2 tbsp creamy taco sauce

Finish with fresh cilantro and a lime wedge for squeezing.