A seafood Mexican dish with a kick!
Hey there folks! Happy Taco Tuesday 🙂 I’m going to be honest, I generally don’t have tacos on Tuesday, not because I don’t want to, but I think you can have them any day of the week! If you love shrimp and tacos, you’re going to love this spicy shrimp taco bowl recipe. 🌮🌮🌮
I have Mexico on my mind, and it may be what inspired this creation. In fact, I was going to make traditional shrimp tacos with corn tortillas and taco seasoning, but I realized I didn’t have either. So shrimp taco bowls it was!
This bowl is pretty spicy, but you can tone it down by 1.) not using as much spice as the recipe calls for and 2.) adding lots of toppings like plain Greek yogurt and guacamole (I recommend the latter.)
The one thing I love about bowls is the ability to customize it however you like. Guac, Greek yogurt, green onions, Sriracha, tomatoes, onions, you name it! If you’re anything like me, you’ll do everything 😋 what are your favorite taco bowl toppings?
If you can believe it, I’m one of the very few people on this earth that thinks cilantro tastes like soap! Yes, it’s a thing. So, I choose to do chives in my Guac instead, but if you like it better with cilantro, go for it! Everyone likes their Guac different. Smooth, creamy, chunky, spicy, mild. Below is what I like, but feel free to make it as your heart desires! (My favorite is Chipotle’s :))
And last but not least, if you don’t like shrimp, any other fish, chicken or pork would be good substitutes! I haven’t tried any of them, but I’m already liking how pork and salmon sounds! Vegetarian? Throw some the seasoning on garbanzo beans and you’ve got yourself a veggie-approved meal!
- • 12 oz bag of medium shrimp, peeled
- • 1 teaspoon olive oil
- • 1 teaspoon cumin
- • 1 teaspoon chili powder
- • ½ teaspoon red pepper flakes
- • 1 tablespoon garlic
- • ½ lime, squeezed
- Guacamole
- • 1 avocado
- • ¼ cup tomatoes, diced
- • 1 tablespoon red onion, diced
- • 1 tablespoon chives/cilantro, diced
- • ¼ teaspoon garlic powder
- • ¼ teaspoon salt
- • ½ lime, squeezed
- • ½ cup cabbage
- Optional: greek yogurt, sour cream, tortilla chips, cheddar cheese, Sriracha, green onion
- Heat 1 teaspoon olive oil in medium skillet.
- Add 12 oz bag of peeled medium shrimp and 1 tablespoon garlic. Cook for 3 minutes.
- Add 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon red pepper flakes and squeeze ½ a lime over shrimp. Stir and continue to cook for an additional 3 minutes.
- While shrimp is cooking, scoop out 1 avocado into a medium-sized bowl.
- Add ¼ cup diced tomatoes, 1 tablespoon diced red onion, 1 tablespoon diced chives or cilantro, ¼ teaspoon garlic powder, ¼ teaspoon salt, and squeeze ½ lime into bowl with avocado.
- Mash avocado and mix ingredients well until combined.
- Once shrimp is cooked. Put ½ cup of cabbage into a bowl, add in a few shrimp, scoop on some guac and add any other toppings desired.
- Enjoy!
