Chile Lime Tacos

Imagine a Mexican meal that tastes amazing + fills you up without leaving you swollen and bloated (thanks, salt). Ta-da! Look no further, I’ve got you covered. This dinner absolutely screams summertime and I’m so excited to share it with you all!

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All of these ingredients can/should be bought from Trader Joe’s! This meal fed 3 very hungry people and there were some leftovers.


  • 1 bag Romaine lettuce
  • 3 roma tomatoes
  • 3 small avocados
  • 1 small sweet onion
  • 1 bunch of cilantro
  • 1 lime


  • 1 bag frozen Cauliflower rice
  • 1 can of reduced sodium black beans
  • jar of salsa
  • sour cream (optional)
  • Chile Lime seasoning
  • Chili powder
  • Olive oil or avocado oil spray
  • corn tortillas
  • skewers


  • 3 bags frozen jumbo shrimp (peeled)
  • 2 packages of chicken tenderloins

Chile Lime Shrimp and Chicken:

  1.  Soak skewers for  30-45 min, then attach thawed shrimp. Place on foil-covered pan.
  2. Spray pans of shrimp and chicken with oil and season both sides.
  3. Grill at 350 degrees. Shrimp – 2 minutes each side. Chicken tenderloins – 4 minutes each side.



Pico de Gallo: chop up leftover roma tomatoes, sweet onion, and a small bunch of cilantro. Add juice from 1/2 a lime and a sprinkle of salt

Black beans: drain excess fluid and chill in a bowl before serving

Mexican-style riced cauliflower: Spray frying pan with olive oil and heat on medium high. Cook riced cauliflower for 5-7 minutes or until lightly brown. Season with chili powder and Chile lime seasoning.

Romaine lettuce “taco shells”: rinse, pat dry, cut off the end, and pull apart each separate leaf.

Corn tortillas


Sour cream

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Dig in!

“Thank goodness I don’t have to hunt for my food. I don’t even know where tacos live.” – the letterfolk


With Love,


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