Ancho Chile Shrimp Tacos

with Slaw, Black Beans, & Mexican Rice

40 MIN

4 Servings

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From the Test Kitchen

Ancho chile paste lends its bright, earthy flavor to sautéed shrimp, which you’ll pair with a crunchy cabbage slaw in these family-friendly tacos. On the side, we’re livening up rice and beans with zesty Mexican spices.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

8 Flour Tortillas
1 cup Jasmine Rice
1 15-Ounce Can Black Beans
½ lb Cabbage
2 cloves Garlic
2 Scallions
2 oz Queso Blanco
1 Tbsp Ancho Chile Paste
½ cup Sour Cream
1⅛ lbs Shrimp
1 Pink Lemon
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the lemon crosswise, discarding the seeds. Peel and roughly chop the garlic. Drain and rinse the beans.

2 Make the slaw:

Add the sliced green tops of the scallions, 2 tablespoons of olive oil, and the juice of 1 lemon half to the bowl of sliced cabbage; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

3 Cook the rice:

While the slaw marinates, in a medium pot, combine the rice, chopped garlic, a big pinch of salt, half the spice blend, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

4 Warm the tortillas:

While the rice cooks, stack the tortillas on a large piece of foil; tightly wrap to seal. Carefully place directly onto the oven rack and warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

5 Cook the beans:

While the tortillas warm, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the beans, remaining spice blend, and 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly thickened. Turn off the heat and stir in the juice of the remaining lemon half. Season with salt and pepper to taste. Transfer to a serving dish and cover with foil to keep warm. Rinse and wipe out the pan.

6 Cook the shrimp & serve your dish:

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque. Add the chile paste and cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are coated and cooked through. Turn off the heat and season with salt and pepper to taste. Assemble the tacos using the warmed tortillas, sour cream, cooked shrimp, and slaw. Serve with the cooked beans and cooked rice on the side. Garnish the beans with the queso blanco (crumbling before adding). Enjoy!