Brush the shrimp with olive oil and sprinkle both sides with chile lime seasoning. Grill or sauté over medium heat for 5-7 minutes, turning once, or until cooked through.
While the shrimp cook, prepare the salsa. Finely dice the pineapple, onion and jalapeño; chop the cilantro. Combine the salsa ingredients in a small bowl and mix well.
In a second bowl, combine the cole slaw mix, lime juice, and olive oil. Mix well and season to taste with salt.
To assemble the bowls, add 1/2 cup of the cabbage to each of four bowls. Top with shrimp, pineapple salsa, beans, and avocado slices. Tuck in a few tortilla chips. Serve with lime wedges, if desired.
I love the chile lime seasoning from Trader Joes (also available on Amazon.) Tajin classic seasoning is also good and can be found in most major grocery stores. Of course, you can also make your own! I love using this seasoning on fish or chicken, but it's also great sprinkled into homemade salsa or on watermelon or pineapple.
|Serving Size||1 bowl|
|Amount Per Serving||As Served|
|Calories 333kcal Calories from fat 133|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 2g||10%|
|Dietary Fiber 7g||28%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|