It feels like its been YEARS since I’ve made us some rice bowls. I would cook up a shrimp taco bowl at least once a week. They’re a super easy way to put together a meal for the family (or in our case mom and dad, because Brayden is too picky!) and a very multi-task friendly meal!

Since its already getting a little cooler out, I thought instead of grilling shrimp, I’d pan fry it in a little cholula, cumin, paprika, garlic and salt. Then making a version of my avocado pico that my wife loves everything is pretty much set.

You can either use a quick Spanish rice recipe, or go the store bought route and pick up some pre-made spanish rice. Although I’m curious if this is a think outside California? I often find myself recommending things that you guys can’t seem to find anywhere. But here’s a a link to my favorite store bought spanish rice if you need help!

Quick pointer: have you pan searing hot. Then with a little olive oil in the pan, being to add your shrimp and just leave it there for a few minutes. This will begin to give your shrimp a beautiful char to add some color and texture to the outside of your shrimp!

Serve your shrimp taco bowls on rice, black beans and topped with a little cilantro, cojita cheese and some lime wedges. If you want to add a little crunch, toss in some tortilla strips to make it “extra” or “living its best life” or whatever it is the kids say these days! I’m a cool Dad, I swear!!!

 

 

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