Cuban shrimp and rice tacos. When families consider Lenten recipes that include flavorful seafood as a filling protein, one important thing to consider is the kid-friendliness of the dish. With shrimp-based meals, you can make a dinner to please the whole family at dinnertime.
For example, you can take your taste buds on an international trip with tasty Cuban Shrimp and Rice Tacos for an easy-to-prepare meal bursting with the flavors of citrus and herbs for a winning weeknight dinner. You can even increase the fun by serving with toppings like salsa, guacamole, sour cream, shredded cheese, and shredded lettuce to allow kids to garnish their tacos however they’d like.
Cuban Shrimp and Rice Tacos
Prep time: 10 minutes
Cook time: 10 minutes
- 1 bag Success Jasmine Rice
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined, tails removed
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 cup orange juice
- 3 tablespoons lime juice
- 8 corn tortillas, warmed
- 1 ripe avocado, halved, pitted, peeled and sliced
- 1/4 cup chopped fresh cilantro leaves
- Prepare rice according to package directions.
- In large skillet over medium heat, heat oil. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper; saute 2-3 minutes, or until shrimp start to curl.
- Stir in rice, black beans, orange juice and lime juice. Cook 5-8 minutes, or until shrimp are cooked through and liquid is mostly absorbed.
- Serve shrimp and rice in warm tortillas garnished with avocado and cilantro.