Steelhead and Shrimp Taco Bowls

In this recipe, ingredients you might stuff into a seafood taco are instead artfully arranged in bowls. Served with rice and tortilla chips, these bowls make a tasty, hearty meal. Recipe could be doubled.

Recipe - Qualicum

Steelhead and Shrimp Taco Bowls

Prep Time40 Minutes

Servings2

Cook Time10 Minutes

Ingredients

2 (about 4 ounce/113 gram) steelhead fillets

2 Tbsp olive oil

1 tsp chili powder

1 tsp ground cumin

1/2 tsp oregano

1/2 to 1 tsp Tabasco or other hot pepper sauce

8 Quality Foods large (16 to 20 count) raw shrimp, peeled with the tip of the tail left intact (see Note)

salt to taste

1 1/2 to 2 cups cooked long grain white or brown rice, warm or cold

1 cup shredded head or leaf lettuce

1/2 to 2/3 cup well drained canned black beans

1 small, ripe avocado, quartered lengthwise, pulled apart, peeled, pitted and cut into small cubes

1/2 cup frozen corn kernels, thawed

1/3 cup grated, plain or jalapeño-flavoured Monterey jack cheese, or to taste

tomato salsa and sour cream, or to taste

lime slices and cilantro sprigs, to taste, for garnish

tortilla chips, to taste

Directions

Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the steelhead fillets. Combine oil, chili powder, cumin, oregano and Tabasco in a bowl large enough to hold the shrimp. Brush each steelhead fillet with 1 tsp of the oil mixture. Add the shrimp to the oil mixture remaining in the bowl and toss to coat. Set the shrimp on the baking sheet alongside the steelhead fillets, season both with salt, and then roast in the oven 10 minutes, or until cooked through.

While fish and shrimp roast, divide rice between two wide, shallow serving bowls. Top rice with shredded lettuce. On side of each bowl, mound some beans, avocado, corn and cheese. When cooked, set a piece of steelhead and four shrimp on top of the rice on the other side of each bowl. Spoon some salsa and sour cream into each bowl, garnish with lime slices and cilantro sprigs, and serve the taco bowls with tortilla chips.

Note: Bags of Quality Foods large (16 to 20 count) raw shrimp are sold frozen in our Seafood Department freezers. Thaw the amount you need for this recipe, and keep the rest frozen for another time.

40 minutes

Prep Time

10 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

2 (about 4 ounce/113 gram) steelhead fillets

Salmon - O/W Steelhead Fillets Fresh, 454 Gram

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$18.16 avg/ea was $20.38 avg/ea$4.00/100g

2 Tbsp olive oil

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

1 tsp chili powder

Western Family - Chili Powder, 155 Gram

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$5.99$3.86/100g

1 tsp ground cumin

Western Family - Cumin - Ground, 97 Gram

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$5.49$5.66/100g

1/2 tsp oregano

Western Family - Oregano Leaves, 32 Gram

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$3.99$12.47/100g

1/2 to 1 tsp Tabasco or other hot pepper sauce

TABASCO - Pepper Sauce - Original Flavour, 142 Millilitre

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$7.79$5.49/100ml

8 Quality Foods large (16 to 20 count) raw shrimp, peeled with the tip of the tail left intact (see Note)

Western Family - Wild Argentine - Extra Large Raw Prawns, 340 Gram

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$12.00 was $14.99$3.53/100g

salt to taste

Windsor - Fine Sea Salt Shaker, 750 Gram

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$8.29$1.11/100g

1 1/2 to 2 cups cooked long grain white or brown rice, warm or cold

Western Family - Long Grain White Rice, 8 Kilogram

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$18.99$0.24/100g

1 cup shredded head or leaf lettuce

Lettuce - Green Leaf, Fresh, 1 Each

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$2.99

1/2 to 2/3 cup well drained canned black beans

Western Family - Black Beans, 540 Millilitre

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$2.19 was $2.49$0.41/100ml

1 small, ripe avocado, quartered lengthwise, pulled apart, peeled, pitted and cut into small cubes

Avocadoes - Large Fresh, 1 Each

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$2.29 was $2.49

1/2 cup frozen corn kernels, thawed

Green Giant - Whole Kernel Corn - Niblets, 750 Gram

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$4.99$0.67/100g

1/3 cup grated, plain or jalapeño-flavoured Monterey jack cheese, or to taste

Deli Fresh - Monterey Jack Cheese, 200 Gram

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$9.38 avg/ea$4.69/100g

tomato salsa and sour cream, or to taste

Old El Paso - Thick N' Chunky Medium Salsa, 650 Millilitre

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$5.19 was $6.49$0.80/100ml

lime slices and cilantro sprigs, to taste, for garnish

Limes - Fruit, Fresh, 1 Each

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$0.99

tortilla chips, to taste

Tostitos - Tortilla Chips- Restaurant Style, 275 Gram

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$4.99$1.81/100g

Directions

Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the steelhead fillets. Combine oil, chili powder, cumin, oregano and Tabasco in a bowl large enough to hold the shrimp. Brush each steelhead fillet with 1 tsp of the oil mixture. Add the shrimp to the oil mixture remaining in the bowl and toss to coat. Set the shrimp on the baking sheet alongside the steelhead fillets, season both with salt, and then roast in the oven 10 minutes, or until cooked through.

While fish and shrimp roast, divide rice between two wide, shallow serving bowls. Top rice with shredded lettuce. On side of each bowl, mound some beans, avocado, corn and cheese. When cooked, set a piece of steelhead and four shrimp on top of the rice on the other side of each bowl. Spoon some salsa and sour cream into each bowl, garnish with lime slices and cilantro sprigs, and serve the taco bowls with tortilla chips.

Note: Bags of Quality Foods large (16 to 20 count) raw shrimp are sold frozen in our Seafood Department freezers. Thaw the amount you need for this recipe, and keep the rest frozen for another time.