Why recepie famous for?
Spicy shrimp taco bowls loaded with avocado, black bean, corn, tomato, rice and topped with a creamy skinny jalapeno cilantro sauce.
Ingredients
1 cup brown rice1 pound medium shrimp peeled and deveined
2 tablespoons taco seasoning packet or home-made
1 avocado peeled, pitted and sliced
1 tablespoon olive oil
1 cup tomato chopped (any type)
1/2 cup black beans rinsed and drained
1/2 cup corn rinsed and drained
1/4 cup onion minced
1/2 cup tortilla strips optional
1 lime cut into wedges
1 jalapeno deseeded
Jalapeno cilantro sauce
1/4 cup cilantro chopped
1 garlic clove minced
1/2 cup low-fat greek yogurt or sour-cream
salt and pepper to taste
Instructions
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.Coat shrimp in 2 tablespoons taco seasoning. Heat a large heavy-duty pan to high heat. Add olive oil and shrimp to pan. Cook shrimp on high heat for 2-3 minutes per side without over-crowding.
To make cilantro sauce: Pulse all the ingridents in a food processor or blender for 1 minute or until the garlic and jalapeno are no longer visible.
To assemble bowls: Divide cooked rice into four bowls. Top each bowl with 1/4th of the shrimp, avocado, tomato, black beans, corn, onion and tortilla strips. Drizzle with a squeeze of lime and the cilantro sauce and enjoy!
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