A quick and easy recipe for a busy weeknight!
Courtesy of: Melany Miglans
| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Servings |
Servings
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Ingredients
- 1 tbsp coconut oil melted
- 1 onion sliced
- 1 14.5 ounce can diced tomatoes (use 1 cup diced red pepper if autoimmune)
- 1 4 ounce can diced green chiles
- 2 cloves garlic minced
- 2 cups cooked shrimp or shredded cooked free-range chicken
- 1 avocado diced
- 1/2 cup cabbage shredded
- 1 lime cut into wedges
Ingredients
|
|
Instructions
- Heat oil in a large skillet over medium heat.
- Add onion and cook for 5 minutes.
- Add tomatoes, green chiles, and garlic and cook for an additional 10 minutes.
- Stir in chicken/shrimp.
- Place into serving bowls and top with avocado, cabbage and lime wedges. Enjoy!
Recipe Notes
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