Cinco De Mayo! Burrito Bowl & Shrimp Tacos

Easy Burrito Bowl

Ingredients

1 cup uncooked rice*
1 cup Fresh is Best Salsa*
3 cups chopped Iceberg lettuce*
1 15-ounce can whole kernel corn, drained
1 15-ounce black beans, drained and rinsed
2 Roma tomatoes, diced*
1 avocado, halved, seeded, peeled, and diced
2 tablespoons chopped fresh cilantro leaves 

Chipotle Cream Sauce

1 cup sour cream
1 tbsp. Caliente chipotle sauce*
2 cloves garlic, minced
Juice of 1 lime
1/4 tsp salt 

Instructions

To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
To assemble the bowls, divide rice mixture into serving bowls, top with lettuce, corn, black beans, tomatoes, avocado, and cilantro.
Serve immediately, drizzled with chipotle cream sauce. 

Recipe and photo credit: Damn Delicious
*In Flyer May 1-7, 2022

Shrimp Tacos

Cilantro-Lime Crema Sauce

1/4 cup Dairyland sour cream*
1/4 cup Kraft mayonnaise*
1 1/2 Tbsp. fresh lime juice
3 Tbsp. very finely chopped cilantro
2 cloves finely minced garlic
Salt and freshly ground black pepper 

Shrimp

1 lb. shrimp, cleaned*
1/2 tsp chipotle chili powder
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground paprika
1/4 tsp ground coriander
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1 Tbsp. olive oil 

For Serving

Cotija cheese, crumbled - substitute with parmesan
1 large avocado sliced or diced
2 cups shredded red cabbage
8 6- inch Las Mexicana’s corn tortillas, warmed
Spice it up with Caliente Fresh Hot Sauce* 

Instructions

For the Cilantro-Lime Sauce: In a bowl whisk together all ingredients while seasoning with salt and pepper to taste. Cover and chill until ready to use.

For the shrimp: In a medium bowl whisk together chipotle chili powder, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.

Heat olive oil in non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 - 4 minutes.

To assemble tacos: Layer cabbage, shrimp, avocados and Cotija over taco shells. Drizzle with Cilantro-Lime Sauce.

Recipe and photo credit: Cooking Classy
*In Flyer May 1-7, 2022