Servings: 4 people
Calories: 468kcal
Ingredients
- 1 lb raw shrimp, peeled and deveined
- taco seasoning
- 2 ears whole corn, shucked and cleaned
- 2 cups cooked rice
- 1 (14 oz can) black beans, rinsed and drained
- ½ cup cabbage, finely shredded coleslaw mix would be a great substitution
- 4-5 radishes, thinly sliced
- 1 avocado, thinly sliced
- red onion and cilantro, for garnish
Chili Lime Crema
- 1 cup Mexican crema
- ⅓ cup Thai chili sauce
- ¼ cup mayonnaise
- ½ teaspoon cumin
- salt and pepper, to taste
Instructions
Chili Lime Crema
- Mix all chili lime crema ingredients together until smooth. Set aside while you prepare the bowls.
Shrimp and Corn
- Preheat the air fryer to 400°F.
- Place the corn in the air fryer and cook for 15 minutes, turning once if needed.
- Remove the corn and let it cool slightly until easy to handle. Cut the kernels from the cobs and set aside.
- Toss the shrimp with taco seasoning. Add the shrimp to the air fryer during the last 6–7 minutes of the corn’s cook time, cooking until the shrimp are pink, opaque, and lightly roasty.
Shrimp Taco Bowl Assembly
- Start with a base of rice, then layer on the black beans and corn. Add the shredded cabbage, radishes, avocado, red onion, and cilantro.
- Top with the air-fried shrimp and finish with a generous drizzle of the chili lime crema. Enjoy.
Nutrition
Serving: 1serving | Calories: 468kcal | Carbohydrates: 32g | Protein: 21g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 180mg | Sodium: 981mg | Potassium: 424mg | Fiber: 4g | Sugar: 3g | Vitamin A: 565IU | Vitamin C: 8mg | Calcium: 177mg | Iron: 1mg
Tried this recipe?Let us know how it was!