Shrimp Taco Bowl with Cauliflower Rice

We're all here for the Taco Tuesday - but I need the cleaner (& gluten-free) alternative, the alternative that isn't full of seed oils and grease. So here ya go...

What you'll need:

• cauliflower rice

• green cabbage

• red bell pepper 

• peeled and deveined shrimp

• avocado 

• cilantro

• lime

• jalapeño

Here's how to get it done:

• Heat 2 tbsp olive oil (coconut oil, avocado oil) in cast iron on medium heat

• Add cauliflower rice, cilantro, lime, and salt; cook until cauliflower rice is slightly translucent (sometimes I add chopped yellow onion for an additional layer of flavor)

• Once cooked, remove the ingredients from the pan and set aside

• Toss the peeled and deveined shrimp in a small bowl with olive oil, salt, pepper, paprika and garlic powder

• Using the same cast iron pan, heat another 2 tbsp olive oil on medium-high heat and add the shrimp

• Don’t overcook the shrimp - only cook until the shrimp has turned pink (flipping a couple times). *The higher the heat on the pan, the more crispy crust you’ll get on the shrimp

• Once shrimp has cooked, turn off heat, set aside and assemble bowl

• Cauliflower rice, sliced green cabbage, sliced red bell pepper, shrimp, avocado, sliced jalapeño, freshly chopped cilantro and drizzle of fresh lime juice