Ingredients:

• 1 bag frozen blackened or elote-style corn

• 1 lb frozen raw shrimp (deveined, tails off), thawed

• 1 packet taco seasoning

• 1 pouch 90-second cilantro lime microwave rice

• 2 cups coleslaw mix

• Creamy Aji Verde Dressing (available at Target, or any preferred dressing)

• Fresh cilantro

• Greek yogurt (or sour cream)

• Homemade or store-bought guacamole

• Nacho-flavored tortilla chips for crunch

Instructions:

1. Heat a small sauté pan over medium heat. Add the frozen corn, cover, and cook, stirring occasionally, until heated through.

2. In a larger sauté pan, spray with olive oil nonstick spray and heat over medium. Rinse the thawed shrimp, then add to the pan. Sprinkle 1/3 of the taco seasoning packet over the shrimp, spray with olive oil spray, and cook for 3-4 minutes per side, adding more seasoning when flipping.

3. While the corn and shrimp cook, microwave the cilantro lime rice packet for 90 seconds.

4. In a small bowl, mix the coleslaw mix with 1-2 tablespoons of your chosen dressing.

5. Assemble the bowls: Divide the rice between bowls, then add a scoop of corn, the dressed slaw, and about 8 shrimp per bowl.

6. Top with a dollop of plain Greek yogurt (or sour cream), a spoonful of guacamole, and a sprinkle of chopped cilantro. Add a handful of tortilla chips for crunch, drizzle with additional dressing, and enjoy!

   
   

Optional: Pickled onions would make a great addition if you have them on hand.