Ancho Shrimp Taco with Latin Slaw and Rice

In a small saucepan, heat Jasmine Rice (115 g) with one cup of cold water over high heat and stir. Bring to a boil, lower to a simmer, cover, and cook on low for fifteen minutes or until all water has been absorbed. Fluff rice with a fork and keep covered.

While the rice is cooking, portion Orange Juice (30 mL) into a bowl. Mince Garlic (1 clove) and add to bowl. Add the Ancho Chili Powder (5 g) , Salt (3 g) , and Olive Oil (15 mL) to the bowl and mix well. Hold marinade for next step.

Using paper towels, pat dry Shrimp (20) and add to the marinade. Toss until evenly coated. Drain and rinse Canned Black Beans (425 g) and hold. Finely slice the Scallions (4 stalks) , and divide in half. Add half to beans and set aside remaining half.

Roughly chop the Fresh Cilantro (15 g) leaves only, and divide in half. Add half to beans and green onion. Set aside second half. Cut the Avocado (1) in half and then into quarters. Remove the skin and pit. Slice into quarter inch thick fans and hold for plating.

Juice the Lime (1) into a second medium bowl. Add Sour Cream (15 g) , Olive Oil (5 mL) , Ground Cumin (2 g) , and Salt (2 g) . Stir until well combined.

Add the shredded Red Cabbage (170 g) , remaining green onion , and remaining cilantro to the dressing and gently toss. Set aside. Finish rice by adding the black bean mixture, Ground Coriander (as needed) , salt (1/4 teaspoon) and ground Ground Black Pepper (as needed) . Cover.

Heat a medium saute pan over high heat. Add the White Corn Tortillas (4) one at a time. Cook on both sides for thirty seconds per side until very hot. Wrap in foil and set aside for plating.