Shrimp And Black Beans Taco Bowl

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I do realize that taco bowls are sooo 80’s, but I feel they still look great today, and this piece of once “in” popular food culture deserves a place within the classics we should re-visit once in a while so as not to forget them 🙂
In order to be a bit more colorful, instead of the usual flour tortilla, I have used a brightly colored spinach wrap here. Wraps come in all kinds of colors, so this opens up the visual spectrum to be a bit more varied.
As far as the filling is concerned, today I felt like bean salad, avocado, greens, and shrimp, but of course, the sky is the limit, as long as it is not liquid and you serve it right after preparation in order to avoid the shells to become soft.
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Bon Appétit ! Life is Good !
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Click here for more Shrimp on ChefsOpinion
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Click here for Salsa Mexicana Recipe on ChefsOpinion

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ready to go……………serves 2

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: spinach wraps

: lightly oil two molds of your choice with olive oil, drape wraps over them, bake at 350F until crisp

: cool bowls before removing from molds

: saeson 16 oz of med size, tail-on peeled shrimp with kosher salt, cayenne pepper and garlic paste, saute in 1 tblsp whole butter until cooked through, remove to cool to room tempereture

: mix one 10 oz can of drained black beans or other beans of your choice with 1 cup salsa Mexicana

: dress a small amount of frisee salad or other greens of your choice with honey/lime dressing

: ready to go……………serves 2

: Shrimp And Black Beans Taco Bowl

: Shrimp And Black Beans Taco Bowl

: Shrimp And Black Beans Taco Bowl

: Shrimp And Black Beans Taco Bowl

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2 comments

Who cares if it’s 80s?! It looks so good. I’m starting to think about supper and wishing I had these ingredients in the house!

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Hi Anneli,
shrimp, canned and refried beans and tacos and /or wraps are always in my freezer/fridge/cupboard.
With food, my philosophy is:
Better to have more than less 🙂
Cheers !

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