Shrimp tacos, cabbage & lime rice

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Peeled and deveined shrimp1 1/4 lb
• Corn tortillas12
• Jasmine rice1 1/4 cups
• Shredded cabbage slaw4 cups
• Limes3
• Avocados2
• Frozen corn1 cup
• Fresh cilantro1 bunch
• Mild chili powder1 tsp
• Olive oil1 1/2 tbsp

How dinner comes together

1. 1

   Start the rice according to the package directions. Zest one lime and chop half the cilantro for the rice.

2. 2

   Toss the cabbage with the juice of one lime and a pinch of kosher salt. Slice the avocados and cut the remaining limes into wedges.

3. 3

   Pat the shrimp very dry, then toss with the chili powder, 1/2 teaspoon kosher salt and 1 tablespoon olive oil.

4. 4

   Heat the skillet over medium-high. Cook the corn until hot and lightly charred, then transfer it to the cabbage.

5. 5

   Cook the shrimp in a single layer until opaque and the centers reach 145°F, about 2 minutes per side.

6. 6

   Fluff the rice with the lime zest, chopped cilantro and remaining oil. Warm the tortillas and fill them with shrimp, cabbage-corn slaw and avocado.

7. 7

   Serve the tacos with the lime rice, remaining cilantro and lime wedges.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Shellfish

Equipment

• Large skillet
• Medium saucepan
• Mixing bowl