Chili Lime Rice and Shrimp Taco Salad

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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3 cups Mexican Rice

Chili Lime Garlic Grilled Shrimp:
2 garlic cloves (crushed)
1 tbsp brown sugar
3 tbsp soy sauce
1 tsp ancho chili powder*
1 tbsp fresh lime juice (juice of app. 1 lime)
½ tsp red pepper flakes
2 tsp olive oil
15-20 large shrimp (peeled & deveined)

Taco Salad:
1 cup shredded lettuce
½ cup chopped tomatoes
¼ cup Queso Fresco (crumbled)
¼ cup avocado cream sauce
1 avocado
1 lime (juiced)
1 tbsp cilantro (chopped)

*To make ancho chile powder: grind dried chile in a spice or coffee grinder till a fine powder.


Begin by preparing the Mexican Rice.

To make the shrimp, combine the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil in a medium bowl.
Add the shrimp, and place in the refrigerator for 10-15 minutes to marinate.
Remove the shrimp from the refrigerator, grill, or cook in a cast iron skillet on the stove, for 3 minutes per side.

When the rice is cooked, place in a large bowl, or divide between two smaller bowls, top with the shrimp, lettuce, tomatoes and queso fresco.
Combine all of the ingredients for the avocado cream sauce and drizzle on top.