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Shrimp Taco Lunch Bowls

Shrimp Taco Lunch Bowls
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Enjoy easy-to-make Shrimp Taco Lunch Bowls that are healthy and flavorful! Meal prep your way to delicious lunches every week.

Ingredients

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  • 2 cups Water
  • 1 cup Rice (long-grain)
  • 1 teaspoon Salt
  • 1 Tablespoon Vegan Butter (optional)
  • ½ cup Cilantro
  • 2 Tablespoons Lime Juice
  • 1 cup Coconut Milk (full fat)
  • 1 Jalapeño (seeded)
  • 2 cloves Garlic
  • 4 Tablespoons Lime Juice
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • pinch Cayenne
  • 1 bag Coleslaw Mix
  • 1 Jalapeño (seeded and diced)
  • ¼ cup Green Onion
  • 1 pound Chicken (or shrimp alternative)
  • 2 Tablespoons Olive oil
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Cumin
  • ¼ teaspoon Chili Powder

Instructions

  1. Start by bringing 2 cups of water to a boil in a medium pot. Add 1 cup of rice and 1 teaspoon of salt. Reduce heat to low, cover, and let it simmer until tender—about 15-20 minutes.
  2. While your rice is cooking, combine ½ cup cilantro, 2 tablespoons lime juice, and 1 cup coconut milk in a blender. Add one seeded jalapeño and two cloves of garlic. Blend until smooth.
  3. In a separate bowl, mix together 4 tablespoons lime juice, 1 teaspoon onion powder, 1 teaspoon salt, and a pinch of cayenne. Stir in your coleslaw mix along with diced jalapeño and green onions.
  4. Heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, garlic powder, onion powder, cumin, and chili powder. Cook for about 3-4 minutes on each side until pink and opaque.
  5. Assemble your Shrimp Taco Lunch Bowls with a scoop of rice at the bottom, followed by the taco filling and cooked chicken. Drizzle with the creamy sauce and top with slices of avocado if desired.

Nutrition

Find it online: https://sophiatasty.com/shrimp-taco-lunch-bowls/