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Ancho Shrimp Taco with Latin Slaw and Rice
Recipe

19 INGREDIENTS • 10 STEPS • 25MINS

Ancho Shrimp Taco with Latin Slaw and Rice

5.0
4 ratings
A recipe by the Simple Gourmet Kitchen: '“Taco Night” gets an upgrade in this recipe with smoky shrimp and creamy, crunchy slaw. Sautéing large shrimp with ancho chili powder makes for a rich flavor. No fish taco is complete without a slaw, and this one gets added nutrition from the cabbage."
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Ancho Shrimp Taco with Latin Slaw and Rice
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by the Simple Gourmet Kitchen: '“Taco Night” gets an upgrade in this recipe with smoky shrimp and creamy, crunchy slaw. Sautéing large shrimp with ancho chili powder makes for a rich flavor. No fish taco is complete without a slaw, and this one gets added nutrition from the cabbage."
25MINS
Total Time
$7.71
Cost Per Serving
Ingredients
Servings
2
US / Metric
Scallion
4 stalks
Scallions
Ground Coriander
1/2 tsp
Ground Coriander
Garlic
1 clove
White Corn Tortilla
4
White Corn Tortillas
Canned Black Beans
2 1/3 cups
Canned Black Beans
Jasmine Rice
2/3 cup
Sour Cream
1 Tbsp
Ground Cumin
1 tsp
Ground Cumin
Ancho Chili Powder
1/2 Tbsp
Ancho Chili Powder
Red Cabbage
2 cups
Red Cabbage, shredded
Salt
3/4 tsp
Olive Oil
1 Tbsp
Olive Oil
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
1009
Fat
27.7 g
Protein
69.0 g
Carbs
125.7 g
Add to plan
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Ancho Shrimp Taco with Latin Slaw and Rice
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
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.
step 1 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.
step 2
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), and Olive Oil (1 Tbsp) to the bowl and mix well. Hold marinade for next step.
step 2 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), and Olive Oil (1 Tbsp) to the bowl and mix well. Hold marinade for next step.
step 3
Using paper towels, pat dry Shrimp (20) and add to the marinade. Toss until evenly coated. Drain and rinse Canned Black Beans (2 1/3 cups) and hold. Finely slice the Scallions (4 stalks), and divide in half. Add half to beans and set aside remaining half.
step 3 Using paper towels, pat dry Shrimp (20) and add to the marinade. Toss until evenly coated. Drain and rinse Canned Black Beans (2 1/3 cups) and hold. Finely slice the Scallions (4 stalks), and divide in half. Add half to beans and set aside remaining half.
step 4
Roughly chop the Fresh Cilantro (1 cup) 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.
step 4 Roughly chop the Fresh Cilantro (1 cup) 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.
step 5
Juice the Lime (1) into a second medium bowl. Add Sour Cream (1 Tbsp), Olive Oil (1 tsp), Ground Cumin (1 tsp), and Salt (1/4 tsp). Stir until well combined.
step 5 Juice the Lime (1) into a second medium bowl. Add Sour Cream (1 Tbsp), Olive Oil (1 tsp), Ground Cumin (1 tsp), and Salt (1/4 tsp). Stir until well combined.
step 6
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). Cover.
step 6 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). Cover.
step 7
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.
step 7 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.
step 8
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.
step 8 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.
step 9
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.
step 9 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.
step 10
Serve and enjoy!
step 10 Serve and enjoy!
Tags
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Gluten-Free
Asian
Cinco de Mayo
Quick & Easy
Japanese
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