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June 28, 2017 / Chris Blum

Shrimp Taco Bowl

This may well be my best taco bowl to date! Mango salsa, Avocado and sweat chili sauce shrimp! It’s perfect for a weeknight meal.

Ingredients:
1 lb shrimp, peeled and deveined
1 tbsp oil
1 tsp salt
1/4 c sweat chili sauce
Zest and juice of 2 limes
1 mango, diced
1/4 c jalapeno, minced
1/4 c chives, minced
1/4 c cilantor, chopped
Butter lettuce, torn
Flour Tortilla
1 avocado, chopped

Preheat oven to 400. Spray a metal bowl and place tortilla in bowl, lightly spray abs bake 8 – 10 min until lightly brown. Repeat.

Toss shrimp in a large bowl with oil and salt. Add chilie sauce, zest and set aside for 10 minutes.

Combine mango, jalapeño, lime juice, cilantro and chives in a bowl.

Heat a large skillet over medium heat and 1 tbsp oil and shrimp and cook until pink and cooked through, about 3 min per side.

Place lettuce in the bottom of each bowl. Top with salsa, shrimp and avocado.

Serves 2 – 4.

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