Shrimp Taco Bowls With An Easy Chili Lime Sauce
Shrimp Taco Bowls are so wonderful and so good and so easy - they're perfect for a weeknight dinner or healthy meal prep situation. Serve it along side a big bowl of chips and salsa and it's a Taco Tuesday dream!
Ingredients
- 1 lb raw shrimp, peeled and deveined
- taco seasoning
- 2 ears whole corn, shucked and cleaned
- 2 cups cooked rice see above for rice cooking instructions
- 1 14 oz can black beans, rinsed and drained
- 1/2 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
- 1/3 cup Thai chili sauce
- 1/4 cup mayonnaise
- 1/2 tsp cumin
- salt and pepper, to taste
Instructions
Chili Lime Crema
- Mix all chili lime crema ingredients together and set aside.
Shrimp and Corn
- Place corn into a preheated 400° air fryer. Cook 15 minutes.
- Remove corn from the air fryer and allow it to cool so it will be easier to handle. Cut kernels from ears and set aside.
- Toss shrimp with taco seasoning. Add shrimp to the air fryer approximately half way through the cook time of the corn. Cook the shrimp 6-7 minutes.
Shrimp Taco Bowl Assembly
- Start with a base of rice, pile on beans and corn. Add shredded cabbage, radishes, avocado, onion and cilantro.
- Add shrimp to the top of this pile. Drizzle with a healthy pour 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