To Cook the Shrimp and Vegetables

In a large skillet, heat the avocado oil, then add the shrimp along with the chili powder, cumin, garlic powder, onion powder, coriander and salt/pepper to taste. Cook until the shrimp is opaque, then transfer to a bowl and set aside.

In the same pan used to cook the shrimp, transfer the peppers and the onions, season with salt and pepper and saute for a few minutes until they soften. You can keep the peppers and the onions separated in the pan or mix them all together.

For the Guacamole

Scoop out the flesh of the avocado into a bowl and mash with a fork to your desired consistency.

Add the cilantro, lime juice, cumin and garlic powder. Sprinkle with salt and pepper to taste and mix again until all the flavors are well blended.

To Arrange the Fajita Bowls

In two medium size bowls, layer the napa cabbage and toss it with the salsa verde. Then, add the tomatoes, peppers, onions, shrimp, sour cream and guacamole. Add half a corn on the cob.

Garnish with green onions and lime, if you desire

Enjoy cold or warm!