Cuban Shrimp & Rice Tacos
These shrimp, black bean and jasmine rice tacos with the tastes of Cuban mojo sauce, make a tasty weeknight meal that’s fast to prepare and bursting with flavor.
(7 votes, average: 3.86 out of 5)
Ingredients
- 1 bag Success® Jasmine Rice
- 2 tbsp olive oil
- 1 lb large shrimp, peeled and deveined, tails removed
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup orange juice
- 3 tbsp lime juice
- 8 corn tortillas, warmed
- 1 ripe avocado, halved, pitted, peeled and sliced
- 1/4 cup chopped fresh cilantro leaves
Instructions
Take your tastebuds on a trip to Cuba tonight with these tasty Cuban Shrimp & Rice Tacos! Easy to prepare and bursting with the flavors of citrus and herbs, these tacos make a winning weeknight meal.
Step 1
Prepare rice according to package directions.
Step 2
Heat oil in a large skillet set over medium heat. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper and sauté for 2 to 3 minutes, or until the shrimp start to curl.
Step 3
Stir in rice, black beans, orange juice and lime juice. Cook for 5 to 8 minutes, or until the shrimp are cooked through and most of the liquid is absorbed.
Step 4
Serve shrimp and rice filling in warm tortillas, garnished with avocado and cilantro.
Recipe Tip
Make these tacos even more kid-friendly by serving them with some fun toppings. Try salsa, guacamole, sour cream, shredded cheese and shredded lettuce and allow kids to garnish their tacos any way they want!
If you have extra time, try making some quick-pickled red onions to serve as a garnish for these tacos. Simply toss sliced red onion in a bowl with enough cider vinegar to cover. Then sprinkle the onion with a pinch of salt and sugar. Let stand for 15 minutes.
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