Скачать или смотреть Unbelievable, shrimp tacos with all components

*Shrimp Taco Bowls*

*Cilantro Lime Rice:*

2 cups jasmine rice
4 cups water
2 Tbsp Taza avocado oil
1 tsp vegeta
1 Tbsp cilantro
2 Tbsp butter
Lemon zest

Combine all in a pot, boil, reduce heat, cover, and simmer 8-10 minutes.

*Guacamole:*

6 ripe avocados
1 tsp garlic
1 tsp cilantro
1/2 jalapeno
1-2 limes
Salt

*Potatoes:*

3 lbs potatoes
1/2 taco seasoning
Taza avocado oil
2 Tbsp butter
1 tsp Taza minced chili powder
1 tsp garlic powder
1 tsp lemon pepper seasoning

Cut potatoes into quarter-sized pieces, boil 3-5 minutes, season with remaining ingredients, and bake 20 minutes at 425°F.

*Coleslaw:*

1/4 cup cilantro
1/2 white onion
1/4 jalapeno
16 oz coleslaw mix
1/2 cup mayo
1/4 cup sour cream
1 tsp Taza chili powder
1 tsp Dijon mustard
2 limes
1 Tbsp honey

Mix dressing, prepare coleslaw ahead.

*Mexican Street Corn (Elote):*

2 Tbsp butter
2 Tbsp Taza avocado oil
1 lb frozen corn
1 Tbsp cilantro
1 tsp chili powder
Pinch of jalapeno
1/2 cup mayo
1/4 cup sour cream
Cotija cheese

Melt butter and oil in a pan over medium heat. Add frozen corn, toast until crispy, then add cilantro, jalapeno, chili powder, and toss to coat. Let cool slightly, then add mayo and sour cream. Sprinkle with cotija cheese.

*Shrimp:*

*Ingredients:*
2 lbs shrimp
Cornstarch or potato starch
Tajin seasoning
Taza avocado oil

*Instructions:*
1. Rinse and string shrimp until dry.
2. Coat in cornstarch and season with Tajin.
Heat 4 tablespoons of avocado oil in a pan. Add the shrimp and cook for a minute on each side. Garnish with lemon juice and serve.

*Bismallah* in the name of God.

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