Shrimp Taco Bowls
A colorful and fresh combination of spiced shrimp, purple cabbage and mango salsa, all topped with a creamy cilantro sauce.
For the shrimp:
2 teaspoons olive oil
1 pound of shrimp, peeled, deveined and tails removed
1 teaspoon chili powder
salt and pepper:
For the mango salsa:
1 cup of mango, finely diced
½ cup red bell pepper, finely diced
2 tablespoons red onion, minced
juice of 1 lime
1/4 cup loosely packed cilantro leaves, finely chopped
For the sauce:
½ cup light sour cream
¼ cup green salsa
1 teaspoon honey
salt and pepper to taste
2 tablespoons cilantro leaves
4 cups shredded purple cabbage
1 can black beans, rinsed and drained
1 avocado, thinly sliced
For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
For the sauce: Place all ingredients in a food processor and blend until smooth.
To assemble: Divide the cabbage between 4 bowls. Top each bowl with ¼ of the avocado and ½ cup of black beans.
Divide the shrimp and mango salsa evenly among the bowls. Drizzle with sauce and serve.