Chipotle Shrimp Taco Bowl

Tex-mex · 25 min · Shrimp · pescatarian, gluten-free, dairy-free, high-protein

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Ingredients

• 1.25 lb Large shrimp, peeled and deveined
• 3 cups Cooked cilantro-lime rice
• 1 can (15 oz), rinsed Canned black beans
• 2 cups, shredded Green cabbage
• 1, sliced Avocado
• 2 Lime
• 1.5 tsp Chipotle chili powder
• 2 tbsp Olive oil

Method

1. Pat the shrimp dry and toss with chipotle chili powder, salt, and 1 tbsp oil.
2. Heat remaining oil in a skillet over medium-high and cook the shrimp until pink and opaque, about 2 minutes per side.
3. Warm the black beans in a small saucepan.
4. Toss the shredded cabbage with the juice of 1 lime and a pinch of salt.
5. Divide the rice among bowls and top with shrimp, black beans, cabbage slaw, and avocado.
6. Squeeze the remaining lime over each bowl.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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