Spiced Shrimp with Lime Cilantro Rice & Strawberry Mango Salsa Tortilla Bowls

Spiced Shrimp Strawberry bowls (5) WM

It is summer!  That means we have fresh fruits and veggies like avocados, strawberries and mangoes!  I absolutely love it!  This is the first time that I have made tortilla bowls, and they are pretty cool (not to mention super easy!).

 

Serves 4

Spiced Shrimp:

1 pound uncooked shrimp, peeled

4 tablespoons olive oil

5 garlic cloves, minced

1/2 teaspoon kosher salt

1 teaspoon chili powder

1/2 teaspoon black pepper

1 tablespoon smoked paprika
Lime Cilantro Rice:
1 cup uncooked basmati rice
2 cups coconut water
1/2 bunch cilantro, finely chopped
1 lime, squeezed
pinch of salt
Spicy Strawberry & Mango Salsa:
3/4 container fresh strawberries, chopped into pinky nail pieces
1 mango, peeled and chopped into bite sized pieces
1/2 jalapeno (or more / less depending on your spice level), finely chopped
1/4 bunch cilantro, finely chopped
Spiced Shrimp Strawberry bowls (29) WM
Bowl toppings & Tortillas:
Flour tortillas, one per person
1/2 bag of frozen corn, thawed
olive oil
1 can black beans
1 avocado
Mexican crema
Spiced Shrimp Strawberry bowls (16) WM
Directions:
1) Peel the shrimp. Combine the ingredients for the shrimp.  Stir the shrimp to coat.  Let sit until all other items for the bowl are ready to go.
2) Cook the rice with the coconut water and salt.  Chop the cilantro, set aside.
3) Chop and stir all of the ingredients for the spicy strawberry & mango salsa together in a bowl and set aside.
4) Heat your over to 400 degrees.  Get 4 oven safe bowls, turn upside down on a cookie sheet.  Heat the flour tortillas in the microwave for 30 – 60 seconds until soft, then drape over the oven safe bowls and press against the bowls.  Bake for roughly 10 minutes until they are hard and lightly brown.  Remove from the oven and set aside.
5) Heat a skillet to medium-high, place the corn in the skilled with a bit of olive oil and brown.  Set aside.
6) Heat the black bean until they are warm, once warm keep on low until ready to serve.
7) Once the rice has finished cooking, stir in the chopped cilantro and squeeze in the lime.
8) Slice the avacado.
9) When all of the items for the tortilla bowls are ready, cook the shrimp and sauce on medium-high heat until cooked.  Layer all of the ingredients into the tortilla bowls and drizzle with the Mexican crema – enjoy!  I know you will because they are supper tasty and refreshing!

Spiced Shrimp Strawberry bowls (42) WM

Chicken & Black Rice Bowls

chicken & black rice bowls (38) chicken & black rice bowls (36)

These rice bowls were really tasty – black rice has an amazing taste, it’s really similar to a wild rice.  Be sure to marinade the chicken overnight for an extra yummy taste.

 

serves 4

marinade the chicken at least 4 hours, or overnight

chicken & black rice bowls (18)

Ingredients:

for the marinade – marinade the chicken at least 4 hours, or overnight

2 1/2 boneless & skinless chicken breasts
1 1/2 cups orange juice
3/4 cups balsamic vinegar
1/4 cups honey
1/2 canned chiles in adobo sauce, chopped
1/2 teaspoon cumin
a pinch of salt and pepper
chicken & black rice bowls (1)
black rice
2 cups dry black rice
3 cups water or chicken broth
pinch of salt
cook on the stove or in a rice cooker (this is my preferred method)
for the veggies
1 ripe avocado, sliced
handful of cherry tomatoes, sliced
cilantro, diced
green onions, sliced
handful of cashews
handful of dried cranberries
handful of crumbled feta cheese – we used Bulgarian feta which is really creamy
Directions:
1.Cook the rice per the instructions on the package.
2. Remove the chicken from the marinade, pouring the marinade into a pan and heating on medium-low heat and placing the chicken into a medium-high skillet coated with peanut oil.  Cook the chicken until no longer pink.
3. In the meantime slice all of the veggies.
4. Once the chicken is cooked and the sauce has come to a rapid boil scoop out the rice, sprinkle the veggies, cranberries, cashews, and feta on top and spoon the sauce over the rice and veggies.
5. Serve and eat.
chicken & black rice bowls (4)