Taco bowls are perfect for late summery dinners. I've been having "bowls" a lot because we tend to buy too much food and I usually need to use them up before they go bad. I just either stir fry them or toss the ingredients together to create a few combos that go together.
My shrimp taco bowl combines everything from veggies to fruit in the salsa! The colors are vibrant, they taste so fresh and delicious.
Shrimp Marinade:
1 tsp Chili Powder
1/2 tsp Cumin
1/4 tsp Paprika
1 clove minced Garlic
1 tsp Kosher Salt
1/2 pound Fresh Shrimp
1 tbsp Olive Oil.
In a bowl, add chili powder, cumin, paprika, garlic, salt, and olive oil. Mix well.
Add shrimp and stir to coat.
Marinate 20 minutes before grilling.
When ready to grill, heat pan on high heat and let it get hot. Once hot, add a drizzle of olive oil, shrimp and cook for 2-3 minutes on each side or until pink.
Enjoy!
Slaw:
2 cups chopped Red Cabbage
2 cups chopped Green Cabbage
1 stalk chopped Green Onion
2 tbsp chopped Cilantro
3 tbsp Mayonnaise
Juice from 1/2 Lime
1 tsp Kosher Salt
1 tsp Sugar
In a bowl, combine mayo, lime juice, salt, sugar. Mix well.
Then add green onions, cilantro, cabbages.
Combine ingredients and mix together.
Set Aside
Salsa:
2 cups Chopped Mango
1/4 cup chopped Red Bell Pepper
1/4 cup Chopped Purple Onion
1 tbsp chopped Cilantro
1/2 Lime's Juice
1/4 tsp Kosher Salt.
Combine ingredients and mix together.
To assemble:
Serve over rice, add Mango Salsa, Slaw, and fresh Avocado
For a more in depth tutorial on how to make this - check out my video! Also, don't forget to subscribe to my Youtube channel. I update with new videos daily, so be sure to check it out! :)
