Shrimp Taco Bowls
A colorful and fresh combination of spiced shrimp, purple cabbage and mango salsa, all topped with a creamy cilantro sauce.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
For the shrimp:
- 2 teaspoons olive oil
- 1 pound of shrimp peeled, deveined and tails removed
- 1 teaspoon chili powder
- salt and pepper:
For the mango salsa:
- 1 cup of mango finely diced
- ½ cup red bell pepper finely diced
- 2 tablespoons red onion minced
- juice of 1 lime
- 1/4 cup loosely packed cilantro leaves finely chopped
For the sauce:
- ½ cup light sour cream
- ¼ cup green salsa
- 1 teaspoon honey
- salt and pepper to taste
- 2 tablespoons cilantro leaves
- 4 cups shredded purple cabbage
- 1 can black beans rinsed and drained
- 1 avocado thinly sliced
For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
For the sauce: Place all ingredients in a food processor and blend until smooth.
To assemble: Divide the cabbage between 4 bowls. Top each bowl with ¼ of the avocado and ½ cup of black beans.
Divide the shrimp and mango salsa evenly among the bowls. Drizzle with sauce and serve.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Calories: 325kcal | Carbohydrates: 23g | Protein: 27g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 295mg | Sodium: 1041mg | Potassium: 758mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2510IU | Vitamin C: 100.7mg | Calcium: 256mg | Iron: 3.6mg