Ancho Shrimp Taco

Ancho Shrimp Taco

with Latin Slaw & Black Bean Rice

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“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
  • Calories: 900 per serving
  • Est. Cooking Time: 25 min
  • Allergens: Milk, Crustacean
  • Skill Level:
  • Spice Level:

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.

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.

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