Cuban Shrimp and Rice Tacos

1 bag Success Jasmine Rice

2 tbsp olive oil

1 lb large shrimp, peeled and deveined, tails removed

2 cloves garlic, minced

1 tsp chili powder

1 tsp ground cumin

1/2 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

1 can (15 oz) black beans, drained and rinsed

1/2 cup orange juice

3 tbsp lime juice

8 corn tortillas, warmed

1 ripe avocado, halved, pitted, peeled and sliced

1/4 cup chopped fresh cilantro leaves

Prepare rice according to package directions.

In large skillet over medium heat, heat oil. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper; saute 2-3 minutes, or until shrimp start to curl.

Stir in rice, black beans, orange juice and lime juice. Cook 5-8 minutes, or until shrimp are cooked through and liquid is mostly absorbed.

Serve shrimp and rice in warm tortillas garnished with avocado and cilantro.

Find more family-friendly Lenten meal ideas at

Cuban Shrimp and Rice Tacos

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