In a small saucepan, heat
Jasmine Rice (2/3 cup)
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 (2 Tbsp)
into a bowl. Mince
Garlic (1 clove)
and add to bowl. Add the
Ancho Chili Powder (1/2 Tbsp)
Salt (1/2 tsp)
Olive Oil (1 Tbsp)
to the bowl and mix well. Hold marinade for next step.
Using paper towels, pat dry
and add to the marinade. Toss until evenly coated. Drain and rinse
Canned Black Beans (1 3/4 cups)
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 (1/3 cup)
leaves only, and divide in half. Add half to beans and green onion. Set aside second half. Cut the
in half and then into quarters. Remove the skin and pit. Slice into quarter inch thick fans and hold for plating.
into a second medium bowl. Add
Sour Cream (1 Tbsp)
Olive Oil (1 tsp)
Ground Cumin (1 tsp)
Salt (1/4 tsp)
. Stir until well combined.
Add the shredded
Red Cabbage (2 cups)
, remaining green onion , and remaining cilantro to the dressing and gently toss. Set aside. Finish rice by adding the black bean mixture,
Ground Coriander (1/2 tsp)
, salt (1/4 teaspoon) and ground
Ground Black Pepper (1/4 tsp)
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.
Heat the same medium saute pan over high heat. Add the shrimmp in a single layer with the marinade. Cook for one and half minutes on one side, then turn over and cook for thirty seconds until shrimp are cooked through. Remove from heat.
Place the rice evenly between two plates. Place two tortillas side by side on each plate with sides touching facing upwards. Place five shrimp on each tortilla in a single line. Top with slaw and then sliced avocado.