1tbspCholula Chipotle Hot Sauceor your favorite hot sauce
FOR THE AVOCADO PICO
FOR THE RICE BOWL
1cup spanish rice
16ozcanned black beans
1wholelimecut into wedges
If you're cooking rice, begin that now, along with warming up your beans in a pot. while while everything is cooking, pat shrimp dry and place in a large bowl. Toss in hot sauce, cumin, paprika, salt and garlic. Toss until evenly coated, then place in the fridge.
Prepare the avocado pico, by cutting avocado into 1/2 inch sized cubes. Place in a bowl with cherry tomatoes that are cut in half, or in wedges. Toss with cilantro, chopped jalapeno, and salt. Place in fridge until ready to serve.
To cook shrimp, add about 2 tbsp oil into a hot pan, place shrimp in to the pan and let sear for about 2 minutes on one side, then flip on the other side and continue to cook for another 2 minutes or until completely opaque
In a bowl, add rice, black beans and avocado pico. Top with cojita cheese, cilantro, and serve with lime wedges. Optionally you can top with tortilla strips as well. Enjoy!
Find the full recipe at: https://www.dadwithapan.com/shrimp-taco-rice-bowl/