1Start by making the roasted corn and black bean salsa. Remove corn from cob and roast over high heat for 3-5 minutes, mixing frequently to prevent burning.
2Start by making the roasted corn and black bean salsa. Remove corn from cob and roast over high heat for 3-5 minutes, mixing frequently to prevent burning.
3Start by making the roasted corn and black bean salsa. Remove corn from cob and roast over high heat for 3-5 minutes, mixing frequently to prevent burning.
4Add the roasted corn to a bowl and let it cool.
5Add the roasted corn to a bowl and let it cool.
6Add the roasted corn to a bowl and let it cool.
7While corn is cooling, prepare other ingredients for the salsa: strain and rinse black beans, finely dice red onion, poblano pepper, and tomatoes, and chop fresh cilantro.
8While corn is cooling, prepare other ingredients for the salsa: strain and rinse black beans, finely dice red onion, poblano pepper, and tomatoes, and chop fresh cilantro.
9While corn is cooling, prepare other ingredients for the salsa: strain and rinse black beans, finely dice red onion, poblano pepper, and tomatoes, and chop fresh cilantro.
10Combine the roasted corn, black beans, red onion, poblano pepper, tomatoes, fresh cilantro, juice of 1 lime, salt, and garlic powder in a bowl.
11Combine the roasted corn, black beans, red onion, poblano pepper, tomatoes, fresh cilantro, juice of 1 lime, salt, and garlic powder in a bowl.
12Combine the roasted corn, black beans, red onion, poblano pepper, tomatoes, fresh cilantro, juice of 1 lime, salt, and garlic powder in a bowl.
13Once the salsa is done, place it in the fridge.
14Once the salsa is done, place it in the fridge.
15Once the salsa is done, place it in the fridge.
16Next, prepare the creamy cilantro lime sauce by blending all ingredients together until nice and smooth.
17Next, prepare the creamy cilantro lime sauce by blending all ingredients together until nice and smooth.
18Next, prepare the creamy cilantro lime sauce by blending all ingredients together until nice and smooth.
19Place the creamy cilantro lime sauce in the fridge.
20Place the creamy cilantro lime sauce in the fridge.
21Place the creamy cilantro lime sauce in the fridge.
22Prepare the shrimp by ensuring they are clean and all shells are removed.
23Prepare the shrimp by ensuring they are clean and all shells are removed.
24Prepare the shrimp by ensuring they are clean and all shells are removed.
25Add the shrimp to a large bowl with 2 tbsp of olive oil and your taco seasoning of choice, then mix until well combined.
26Add the shrimp to a large bowl with 2 tbsp of olive oil and your taco seasoning of choice, then mix until well combined.
27Add the shrimp to a large bowl with 2 tbsp of olive oil and your taco seasoning of choice, then mix until well combined.
28Cook the shrimp in a large greased skillet over medium-high heat for about two to three minutes per side.
29Cook the shrimp in a large greased skillet over medium-high heat for about two to three minutes per side.
30Cook the shrimp in a large greased skillet over medium-high heat for about two to three minutes per side.
31Assemble your bowl with cooked jasmine rice, the roasted corn and black bean salsa, the creamy cilantro lime sauce, and the cooked shrimp.
32Assemble your bowl with cooked jasmine rice, the roasted corn and black bean salsa, the creamy cilantro lime sauce, and the cooked shrimp.
33Assemble your bowl with cooked jasmine rice, the roasted corn and black bean salsa, the creamy cilantro lime sauce, and the cooked shrimp.
Ingredients
1 lb XL peeled & deveined raw shrimp of choice
1 lb XL peeled & deveined raw shrimp of choice
1 lb XL peeled & deveined raw shrimp of choice
2 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
Taco seasoning of choice
Taco seasoning of choice
Taco seasoning of choice
Jasmine rice (cooked)
Jasmine rice (cooked)
Jasmine rice (cooked)
1 cup roasted yellow corn (cooled)
1 cup roasted yellow corn (cooled)
1 cup roasted yellow corn (cooled)
1 cup canned black beans (strained and rinsed)
1 cup canned black beans (strained and rinsed)
1 cup canned black beans (strained and rinsed)
0.5 cup finely diced red onion
0.5 cup finely diced red onion
0.5 cup finely diced red onion
0.5 cup finely diced poblano pepper
0.5 cup finely diced poblano pepper
0.5 cup finely diced poblano pepper
0.5 cup finely diced tomatoes
0.5 cup finely diced tomatoes
0.5 cup finely diced tomatoes
0.5 cup fresh chopped cilantro
0.5 cup fresh chopped cilantro
0.5 cup fresh chopped cilantro
1 Juice of lime
1 Juice of lime
1 Juice of lime
Salt
Salt
Salt
garlic powder to taste
garlic powder to taste
garlic powder to taste
1 cup light sour cream
1 cup light sour cream
1 cup light sour cream
1 tbsp extra virgin olive oil
1 tbsp extra virgin olive oil
1 tbsp extra virgin olive oil
0.5 Zest of lime
0.5 Zest of lime
0.5 Zest of lime
0.5 Juice of lime
0.5 Juice of lime
0.5 Juice of lime
2 cloves of garlic
2 cloves of garlic
2 cloves of garlic
0.5 bunch of cilantro
0.5 bunch of cilantro
0.5 bunch of cilantro
Salt to taste
Salt to taste
Salt to taste
Equipment
large bowlskilletblender
Tips
Adjust ingredients to your liking for the salsa and sauce
For the sauce, only add 1-2 tbsp of water at a time until you reach your desired thickness