Ingredients
Scale
Gathering these ingredients is almost as easy as making the dish itself. Here’s what you’ll need:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons honey
- Juice of 2 limes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 2 cups cooked rice (brown or white, your choice)
- 1 cup corn, cooked
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Optional toppings: sliced jalapeños, crumbled queso fresco, lime wedges
If you’re out of fresh limes, bottled lime juice can work in a pinch, and if you’re not a fan of cilantro, feel free to leave it out or substitute with parsley.
Instructions
Let’s walk through the steps to create these delicious taco bowls:
- In a medium bowl, whisk together honey, lime juice, olive oil, garlic, chili powder, cumin, salt, and pepper. Add the shrimp and toss to coat. Let it marinate for at least 15 minutes.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and cooked through. Be careful not to overcook the shrimp, as they can turn rubbery.
- While the shrimp is cooking, prepare your rice and other toppings. I like to use this time to chop cilantro and slice the avocado.
- Once everything is ready, assemble your taco bowls. Start with a base of rice, then layer on the cooked shrimp, corn, black beans, and avocado.
- Garnish with fresh cilantro and any additional toppings you like, such as jalapeños or queso fresco.
This process is straightforward, and you’ll have a meal on the table in less than 30 minutes. It’s that kind of simplicity that I really love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
