Low-Lift Citrus Garlic Shrimp Tacos

🥘 Ingredients

• cilantro
  ½ oz
• citrus garlic sauce
  6 oz
• flour tortillas
  12 unit
• green bell pepper (halved, cored, thinly sliced)
  2 unit
• hot sauce
  2 tsp
• mango chutney
  4 oz
• oil
• pepper
• rice (Somos Mexican Brown Rice)
  2 unit
• salt
• shrimp
  20 oz

🍳 Cookware

• large pan
• paper towels

1. 

   1

   Wash and dry produce. Halve, core, and thinly slice green bell pepper into strips. Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper; season with salt . Cook, stirring occasionally, until lightly charred and starting to soften, ⏱️ 3-4 minutes .

   green bell pepper: 2 unit (halved, cored, thinly sliced), oil, salt
2. 

   2

   Meanwhile, massage rice in package to separate grains; partially open package. Microwave until heated through, ⏱️ 90 seconds . (For 4 servings, microwave both packages at the same time for 2-3 minutes.) TIP: Microwave times may vary. Be careful when handling and opening the pouch!

   rice: 2 unit (Somos Mexican Brown Rice)
3. 

   3

   Rinse shrimp * under cold water, shaking off excess water. Add shrimp to pan with bell pepper, stirring to combine. Cook, stirring occasionally, until shrimp are fully cooked, ⏱️ 4-6 minutes . Stir in citrus garlic sauce ; cook until sauce is warmed through, ⏱️ 30 seconds . Turn off heat. Stir in mango chutney ; season with salt and pepper .

   shrimp: 20 oz, citrus garlic sauce: 6 oz, mango chutney: 4 oz, pepper
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates. Fill with as much rice and citrus garlic shrimp as you like. Garnish with cilantro and drizzle with hot sauce to taste. Serve with any remaining rice and shrimp on the side.

   flour tortillas: 12 unit, cilantro: ½ oz, hot sauce: 2 tsp