Description
A delicious and vibrant shrimp taco bowl topped with zesty lime crema, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp lime juice (for crema)
Instructions
- In a bowl, mix shrimp with chili powder, cumin, salt, and pepper.
- Heat a skillet over medium heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through.
- In a separate bowl, combine sour cream and lime juice to make the lime crema.
- Assemble the bowls by layering rice, black beans, corn, shrimp, avocado, cherry tomatoes, and red onion.
- Drizzle lime crema over the top and garnish with cilantro.
Notes
- Feel free to add other toppings like cheese or jalapeños.
- This dish can be made gluten-free by ensuring all ingredients are certified gluten-free.
- For a spicier kick, add hot sauce to the lime crema.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 200mg