Ancho Shrimp Taco
Regular price
Rs. 34.00
“Taco Night” gets an upgrade in this recipe with smoky shrimp and creamy, crunchy slaw. Sautéing large shrimp with ancho chili powder makes for a rich flavor—cook for a few minutes on each side and the shrimp will be juicy and plump. No fish taco is complete without a slaw, and this one gets added nutrition from the red cabbage and a flavor boost from fresh lime juice. Beans and rice come together in a one-pot side dish that blends fragrant jasmine rice and black beans to complete the meal.
- Servings: 2 or 4
- Est. Cooking Time: 25 min
- Allergens: Milk, Crustacean
- Skill Level:
- Spice Level:
- Nutrition Facts
Suggested Pairings:
- Pinot Gris
- Mexican Style Lager
INGREDIENTS:
- Corn Tortillas
- Avocado
- Black Beans
- Shredded Red Cabbage
- Garlic Clove
- Cilantro
- Orange Juice
- Lime
- Green Onion
- Jasmine Rice
- Shrimp
- Ancho Chili Powder
- Coriander
- Cumin
- Sour Cream
EQUIPMENT YOU'LL NEED:
- 2 Medium Bowls
- Aluminum Foil
- Can Opener
- Colander
- Medium Saute Pan
- Small Saucepot with Lid
FROM YOUR PANTRY:
- Salt
- Black Pepper
- Olive Oil
INGREDIENTS 411:
- Ingredients are gluten-free, but not handled in a gluten-free facility.