As you know I am obsessed with bowls! I usually eat all of my dinner out of bowls, while my family uses plates – haha! Anyway, my husband loves tacos, and don’t get me wrong, so do I; but I find when I make a taco bowl I get more nutrients and I can add more protein if I haven’t reached my daily limits. I love this recipe either as a bowl or tacos!
Read the recipe the day before you want to make the tacos or bowl, because some prepping takes longer; such as pre-soaking black beans and marinating the fish.
Let’s Make It!
Shrimp
4 Servings
1 lb Extra Large Shrimp (26/30), Peeled & Deveined
2 Tbsp EVOO (1 Tbsp for marinade, 1 Tbsp to sauté)
1/2 Tsp Old Bay Seasoning
1/2 Tsp Cumin
1/2 Tsp Garlic Salt*
Let’s start by marinating the shrimp with garlic salt, cumin, and old bay seasoning. Let the shrimp marinate overnight or at least an hour to let the spices set into the shrimp for more flavor.
Heat a skillet and add some EVOO. Once hot, add the shrimp and sauté until opaque or about 5-8 minutes. Take the shrimp out of the skillet and set aside.
Tacos
1 Serving – 3 Tacos
6 Shrimp, cut lengthwise
3 Corn Torillas
1/4 Cup Red Onion & Cilantro Mixed (1/2 onion & handful of cilantro to serve 4)
1/3 Cup Purple or Green Cabbage, chopped (1/4 head cabbage to serve 4)
3 Tbsp Cup Cotija Cheese, crumbled
1/2 Avocado, sliced
3 Tsp Spicy Mayo
3 Tbsp Salsa Verde
Prep your garnishes. I like to prep the garnishes as early as I can and put in a Tupperware in the fridge to use when I am ready to create the masterpieces.
PREP:
– Dice the onion and chop the cilantro and mix together in a bowl to combine.
– Thinly slice the cabbage.
– Crumble the cotija cheese.
– Slice avocado.
Heat your tortillas on a skillet or better yet a griddle (if you have one). Lay 6 (half) pieces of shrimp in each tortilla. Layer with all the prepped garnishes (onion & cilantro, cabbage, cotija, avocado) and top with salsa and spicy mayo. Enjoy!!
Bowl
Makes 1 Bowl
6 Shrimp
1 Cup Romaine, chopped
1/3 Cup Black Beans, cooked**
1/3 Cup Farro, cooked***
1/3 Cup Tomato, chopped
1/4 Cup Red Onion and Cilantro Mix (1/2 onion & handful of cilantro to serve 4)
1/2 Cup Purple or Green Cabbage, chopped (1/4 head cabbage to serve 4)
1/3 Cup Corn (frozen or cut from cob****)
1/2 Avocado, sliced
1-2 Tbsp Cotija, crumbled
1-2 Tbsp Raw Pepita Seeds
1-2 Tbsp Spicy Mayo
2 Tbsp Salsa Verde
1/4 Cup Pickled Jalapeno, sliced (optional)
Prep your garnishes. I like to prep the garnishes as early as I can and put in a Tupperware in the fridge to use when I am ready to create the masterpieces.
MAKE AHEAD OF TIME:
– If you are making black beans from dried beans, make sure you have presoaked and boiled them (follow instructions on packaging).
– Cook your farro (also follow instructions on packaging).
– Boil corn and cut off the cob when cooled. If using frozen corn – thaw.
– Make your spicy mayo.
PREP:
– Chop romaine lettuce and tomato.
– Dice the onion and chop the cilantro and mix together in a bowl to combine.
– Thinly slice the cabbage.
– Crumble the cotija cheese.
– Slice avocado.
Get your favorite personal salad bowl (I feel like everyone has one of these)! Start by adding the chopped romaine. Layer the bowl with all the goodies: black beans, farro, tomato, red onion & cilantro, cabbage, corn, avocado, cotija, pepitas, jalapenos, spicy mayo, salsa, and top with your shrimp! So good – ENJOY!!
Notes
*Garlic Salt– Kinders is my go-to garlic salt.
**Black Beans– You can use canned beans. I like to use dried beans, because it eliminates the preservatives and sodium in canned beans. I usually make 1/2 the bag, even if I don’t need it and freeze whatever I don’t use for next time.
***Farro– I like to use farro, because it has a real grainy taste and I love grainy bowls. You can also use brown rice, wild rice, red rice, quinoa, white rice or even no rice.
****Corn– The best kind is corn on the cob in my opinion. I had it left over, so I was able to use it and it was easy. The easiest option is frozen corn- you just have to thaw it. You can either leave it out to thaw, boil, or sauté it. You can also use canned corn, but just like the black beans; I prefer not to use canned because of the added preservatives and sodium.
