Protein Swap | Shrimp Taco Bowls
with Spicy Salsa Verde Sour Cream over Rice
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
When these tacos go fishing, they leave their shells behind! Enjoy all the tastes and textures of a beachside treat, but trade out the tortilla for a bowl. Each serving is mounded with warm, Mexican-spiced rice, releasing aromas of ancho chilies, bell peppers and sesame. Golden-browned shrimp take its place on top, set off with fixings galore: vinegar-spritzed radishes and tomato, softened leaves of kale and sour cream fired up with salsa verde.
We will send you:
- 285g Shrimp (BAP-certified)
- 100g Radishes
- 120g Chopped kale
- 1 Tomato
- 30ml White vinegar
- 160g White rice
- 45ml Salsa verde
- 43ml Sour cream
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Shrimp
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
4 g
Sodium
1250 mg
Total Carb
79 g
Sugars
6 g
Protein
30 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ½ the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, thinly slice the radishes. Small-dice the tomato. In two small separate bowls, toss the radishes and tomato with a splash of the vinegar, a pinch of the remaining spices and S&P.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salsa verde sour cream
Meanwhile, in a small bowl, combine the sour cream, salsa verde and S&P.
Finish & serve
In a medium bowl, combine the kale, remaining vinegar, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened. Divide the rice between your bowls. Top with the radishes, tomato, kale and shrimp. Drizzle with the salsa verde sour cream. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
